IN LARGE BOWL COMBINE HASH BROWNS, 1/2 CUP MELTED BUTTER, CREAM OF CHICKEN SOUP, SOUR CREAM, CHOPPED ONION, CHEDDAR CHEESE, SALT AND PEPPER. PLACE MIXTURE IN A 3 QUART CASSEROLE DISH.
IN MEDIUM SAUCE PAN OVER MEDIUM HEAT SAUTE CORNFLAKES IN 1/4 CUP MELTED BUTTER, SPRINLE OVER CASSEROLE.
BAKED COVERED IN PREHEATED OVEN FOR 40 MINS.
Originally Submitted
5/17/2014
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