May 17, 2016 at 3:49 am  •  Posted in Recipe of the Day by  •  0 Comments

1 – 398 ml can of cream of chicken soup

1 C shredded cheddar cheese

½ C milk

½ C sour cream

1/3 C finely chopped onions

½ tsp pepper

1 bag hash browns, thawed

½ C cornflakes, crushed

Combine the soup, cheese, milk, sour cream, onions & pepper and mix well.  Stir in the hash browns and mix.  Place the mixture in a lightly greased baking dish and cover.  Bake at 350°F for 45 minutes.

Remove from the oven and sprinkle with the crushed cornflakes and return to the oven & bake uncovered for about 20 minutes.  Let stand for 10 minutes before serving.


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