Categories: casseroles, potatoes, side dishes
Ingredients
- 1 can Cream of Chicken soup
- 2 T. dried onion flakes
- 1 (2 lbs) pkg frozen hasbrown potatoes, thawed
- 8 oz. carton sour cream
- 1/4 cup milk
- 2 T. butter, melted
- black pepper to taste
- 4 oz. Cheddar cheese, shredded
- 1/2 cup crushed cornflakes or cracker crumbs
Directions
-
eheat oven to 350. Light grease a 9×13 baking dish. Mix the soup, milk, sour cream, butter, onion, and pepper. Stir in the hash brown and ½ the cheese. Pour into baking dish. Sprinkle with remaining cheese and top with crumbs. Bake 45 minutes or till bubbly.