From the kitchen of: Summer Cronin
2 lb. frozen shredded hash brown potatoes, thawed.
Mix in:
1/2 c. melted butter
1 can cream of chicken soup
1 pint sour cream
2 c. grated cheddar cheese
Spread in a 9 x 13 inch greased baking dish. Mix 1/2 cup melted butter with 2 cups crushed corn flakes and spread over potatoes.
Bake at 350 for 45 minutes
3 comments:
What can you use to substitute the chicken soup for those of us who are vegetarians
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Mushroom soup...maybe??
I bet cream of celery soup or a creamy combination of pureed vegtables of your choice.
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