You can dress up a package of frozen hashbrowns, onions, a can of cream of celery soup and more and turn it into a feast. Virginia McDowell. Jefferson City, MO. 1985.
Yield: 12 servings.
1 (2 lb.) pkg. frozen hash browns thawed
12 oz. sour cream
2 C. Cheddar cheese
1 can cream of chicken soup
1 stick butter
1/2 C. chopped onion
1/2 C. Corn Flakes
Place potatoes in a greased 9X13″ dish. Season with salt and pepper. Mix together sour cream and soup. Pour over potatoes; sprinkle with Cheddar cheese, top with corn flakes. Bake at 350 for 45 minutes.
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