Post by Becky on Mar 12, 2007 13:39:02 GMT -5
2 8oz pkgs of shredded cheddar cheese
1 stick butter
1 can cream of chicken soup
1 16 oz container of sour cream
1 pkg hashbrown potatoes
salt & pepper
cornflakes
2 T butter
Melt the stick of butter, then add a dash of salt and pepper, add soup and most of the container of sour cream. Mix together. Add the cheese and mix. Add the potatoes and mix together.
Spray a glass 9X13 pan with non stick spray. Spread out the potatoe mixture. Melt the 2T of butter and stir in 3-4 cups of the cornflakes. Place on top of the potatoe mixture.
Back at 375 degrees for 1 to 1 1/2 hours.
1 stick butter
1 can cream of chicken soup
1 16 oz container of sour cream
1 pkg hashbrown potatoes
salt & pepper
cornflakes
2 T butter
Melt the stick of butter, then add a dash of salt and pepper, add soup and most of the container of sour cream. Mix together. Add the cheese and mix. Add the potatoes and mix together.
Spray a glass 9X13 pan with non stick spray. Spread out the potatoe mixture. Melt the 2T of butter and stir in 3-4 cups of the cornflakes. Place on top of the potatoe mixture.
Back at 375 degrees for 1 to 1 1/2 hours.
