Ingredients
10
10 servings
- •2 (10.75 ounce) cans condensed cream of chicken soup
- •1.5 cups sour cream
- •2 tablespoons butter, softened
- •2 tablespoons dried minced onion flakes
- •ground black pepper to taste
- •1 (2 pound) package frozen shredded hash brown potatoes, thawed
- •4 ounces extra sharp Cheddar cheese, shredded
- •0.5 cup crushed cornflakes cereal
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, mix together the soup, sour cream, butter, dried onion flakes, and pepper. Stir in the hash browns and 1/2 the cheese. Pour into the prepared baking dish, sprinkle with remaining cheese, and top with crushed cornflakes.
- Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly.
Nutritional Facts
Per 10 servings
- Calories: 272
- Carbohydrate: 24g
- Fat: 22g
- Fiber: 1g
- Protein: 7g
- Sugar: 1g
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