Hashbrown Potatoes
Melissa
ingredients
- 8 oz sour cream
- 1 can cream of chicken soup
- 1 stick margarine
- 2 lb bag of hash brown potatoes, thawed
- 1 cup shredded cheddar cheese
- salt and pepper to taste
- 1/2 cup diced onion
- 1 cup corn flake crumbs
directions
Mix sour cream, soup and margarine. Add potatoes and cheese, salt, pepper and onion. Mix together. Put in a 9x13 greased pan. Sprinkly corn flakes on top. Bake in oven at 325 degrees for 1 hour.
Source: Ann Cohen's Recipe
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