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RECIPE COLLECTION |
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VEGETABLES |
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Creamy Hashbrowns |
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2 |
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lbs |
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Hashbrowns |
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1 |
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Sour Cream (500 mL) |
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2 |
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Cans |
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Mushroom Soup |
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1/2 |
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Cup |
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Butter/Margarine (melted) |
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1 |
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Onion (grated) |
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Salt/Pepper (to taste) |
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2 |
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Cups |
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Cheese (grated) |
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2 |
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Cups |
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Cornflakes (crushed) |
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1/2 |
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Cup |
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Butter/Margarine (melted) |
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2 |
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lbs |
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Hashbrowns |
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2 |
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lbs |
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Hashbrowns |
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1. |
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Mix hashbrowns, sour cream, soup, butter and onion. |
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2. |
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Add salt/pepper to taste. |
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Stir in the grated cheese. |
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3. |
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Place hashbrown mixture in a greased 9 x 13 pan. |
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4. |
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Mix cornflakes and melted butter. |
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5. |
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Scatter on top of hashbrown mixture. |
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6. |
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Bake at 350F for 1 1/2 hours. |
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7. |
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