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1 bag of frozen hashbrowns
-1 can cream of chicken soup
-2 c sour cream
-1/2 tsp salt
-2 c. shredded cheddar cheese
-1/3 c. sliced green onions
-1/4 tsp. ground black pepper
-2 c. crushed cornflakes
-1/4 c. melted butter
preheat oven to 350 degrees. spray 13"x9" bakind dish with nonstick spray. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hashbrowns until well mixed. Spoon evenly into dish. In a medium bowl, mix cornflakes and butter. Sprinkle evenly on top of hashbrown mixture. Bake uncovered for about 45 minutes or until hot and bubbly. Allow to rest 5 minutes before serving. I love the cornflakes on top, gives it a nice, crunch texture. :) Enjoy :)
Note or u can do it crock Pot on low for 4 to 6 hours or on high 2 to 4 hours.
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