| | Directions | | Spread hashbrowns in the bottom of a 9 x 13 inch baking pan. In a small saucepan mix cold milk and cornstarch with a wire whisk. Add bouillon, salt and onion. Heat to a boil, stirring constantly. Remove sauce from heat and stir in sour cream. Pour over hashbrowns. Top with grated cheese. Cover with foil and bake at 375° for 1 hour. (Increase baking time by about 15 minutes if using cubed hashbrowns. |
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| Ingredients | | - |  | 1 package frozen shredded hashbrowns (32 ounce pkg) |
| - | | 1 cup cold milk |
| - | | 2 tablespoons Cornstarch |
| - | | 1 teaspoon chicken bouillon |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 cup chopped onion |
| - | | 1 cup sour cream |
| - | | 2 cups grated cheddar cheese (or bread crumbs tossed with melted butter) |
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