30 oz shredded frozen hash browns
12-16 oz Velveeta (or 3-4 cups blend of cheddar and mozzarella)
1 can cream of chicken soup
1 onion
8 oz sour cream
2 cups corn flakes crushed and slightly browned in butter
Saute the onion and mix in the velveeta, sour cream and cream of chicken until it's all melted and mixed together.
Mix that with the hash browns, dump in a 9x13 dish, top with the corn flakes. Pretty simple!
Bake 350 for 40 min.
1 comment:
I usually leave the bag of hashbrowns in the fridge overnight so they are thawed when I put the casserole together. It speeds cooking a tad.
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