My family really likes this, but I make it without the cornflakes. Sometimes I make this into a main dish by adding ham.
1 (2 lb) bag hashbrowns
1 cup sour cream
1 cup milk
1 can (10 3/4 oz) cream of chicken soup
2 cups shredded cheddar cheese
1/4 cup chopped onion
1 stick butter
2 cups crushed cornflakes
Grease a 9 x 13 pan. Put hashbrowns in bottom of pan. Mix sour cream, milk, soup, cheese and onion then pour over hashbrowns. Melt butter, mix with cornflakes. Spread over hashbrowns and cover. Bake at 350 degress for 1-1 1/2 hours.
*Can be covered and put in frige overnight, if desired. Wait to put cornflakes on until baking time.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment