This recipe for Crunchy Potato Cheese Bake, by Gloria Thompson, is from Endicott Family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 - 32 oz. pkg of Hash Brown potatoes 1/2 cup butter melted 10 oz. grated cheese 1 whole chopped onion 2 cans cream of chicken soup 1 pt. sour cream 1/2 t. salt 1/2 t. pepper Enough crunched corn flakes to cover top
Preheat oven to 375º. Spray pan with non-stick spray. Mix together all ingredients and put into 13 x 9 pan. Top with crunched corn flakes. Bake for 30 to 45 mins.
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