Monday, October 26, 2009


2 lb. thawed hash browns (any frozen brand)
1 can cream of chicken soup (low fat)

1 pt. sour cream  (fat free)  or yogurt
1/2 c. chopped onion (green onion tops add color)
1 tsp. pepper
6 oz. shredded Cheddar cheese 
   (low fat) or cheese of choice 
   (some Pepper Jack worked well with cheddar)
½ butter  (optional)

1/4 c. melted butter
2 c. mashed corn flakes (I did not use all of it)
Mix soup and sour cream together.  Heat soup so its warm and blends well.
Add mixture to hash browns and mix.
Pour into buttered 9x11 dish.

Sprinkle topping over top.
Bake uncovered at 370 degrees for 45 minutes or until bubbly.

I cooked at 370 degrees instead of the traditional 350 which worked well for me.
It took all of an hour to get it bubbly.

A definite candidate for a repeat.  It mixes up easy. 
Great for a picnic too.

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