 | | Directions |
- Preheat oven to 350º F.
- In a large bowl, combine sour cream, soup, salt, butter, onions, thawed hash browns and cheddar cheese. Pour this mixture into a prepared baking dish and sprinkle with blue cheese crumbles.
- In a small bowl, combine crushed corn flakes and melted butter. Sprinkle corn flake mixture over crumbled blue cheese.
- Bake at 350º F for 45 to 50 minutes, uncovered.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Container: 7
Servings: 6
|  | | Ingredients | | - | | 16 ounces hashbrowns, thawed |
| - | | 1 cup sour cream (light) |
| - | | 1 can (10.5 oz.) cream of chicken soup, undiluted |
| - | | 1/4 cup butter, softened |
| - | | 1/2 teaspoon salt |
| - | | 2 tablespoons onions, finely chopped |
| - | | 1 cup cheddar cheese, shredded |
| - | | 4 ounces blue cheese crumbles |
| - | | 1 cup corn flakes, crumbled |
| - | | 3 tablespoons butter, melted |
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