INGREDIENTS
32 ounce package frozen hash browns, thawed
3/4 cup butter,melted
1/2 cup chopped onion
1 can cream of chicken soup
8 ounce container yogurt
1 cup shredded cheddar cheese
2 cups cornflakes
DIRECTIONS
Combine thawed potatoes, 1/2 cup melted butter, onion, undiluted soup mix, sour cream and cheese. Stir until well mixed.
Spoon potato mix into 2 1/2 quart casserole.
Place corn flakes in ziploc bag and roll rolling pin over to crush. Add the crumbs to 1/4 cup margarine. Sprinkle over potatoes in casserole.
Bake at 350 degrees for 50 minutes
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