what you neeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeed:
(10.5 oz) cream of chicken soup
1 pint sour cream
Salt/Pepper to taste
10 oz cheddar cheese, grated
2 lbs frozen hash browns, thawed and moisture pressed out (using potatoes o’brien adds the most flavor)
1/2 cup chopped onion
2 cups cornflakes cereal (crushed
1/4 cup butter, melted (for topping)
how to make iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiit:
Grease a 9×13 baking pan. Mix together the cream of chicken soup, sour cream, salt, pepper, cheddar cheese, hash browns, and onion in a bowl. Put into baking pan. Mix together the melted butter and cornflakes. Sprinkle on top of potato mixture. Bake in a preheated oven, 350, for about 45 minutes. Remove and serve! *Can be made up to 2 days before serving!
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