2 lb. frozen hash brown potatoes, thawed ½ c. melted butter or oleo 1 tsp. salt ½ tsp. pepper 2 Tbsp. dried minced onions 1 can cream of chicken soup 1 pint. sour cream 2 c. grated cheddar cheese ¼ c. butter or oleo 2 cups crushed corn flakes
Mix potatoes, ½ cup melted butter, salt, pepper, minced onion, soup, sour cream and cheese together. Soon into a 2 quart. casserole (9x13x2”). In saucepan, melt ¼ cup oleo, stir in corn flakes, and toss. Spread mixture on top of casserole. Bake in 350-degree oven for 45 minutes to an hour.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.