 | | Directions |
- Mix thawed hash browns, 1/2 cup melted butter, salt, pepper, dried onion, sour cream, soup, and cheese.
OVEN BAKED WITH TOPPING:
- Put into buttered 9 X 13 pan.
- Mix crushed corn flakes with 1/4 cup melted butter and spread over top of the potato mixture.
- Bake at 350 degrees for 1 hr.
SLOW COOKER:
- When these potatoes can cooked in a slow cooker the corn flake topping is eliminated but they are still great even without the topping.
- Place in a slow cooker and cook for an hour on high; then turn down to low and cook another 2 hours; or cook on low for 4 hours. Stir 2 or 3 times through cooking time.
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Prep Time: 20 minutes
Cook Time: 1 hour
Container: 9 x 13 baking pan
|  | | Ingredients | | - | | 2 pounds southern style hash browns, thawed |
| - | | 1/2 cup butter, melted |
| - | | 1 teaspoon salt |
| - | | 1/2 teaspoon pepper |
| - | | 2 tablespoons dried minced onion |
| - | | 12 ounces sour cream |
| - | | 1 can cream of chicken soup |
| - | | 2 cups shredded Cheddar cheese |
| - | | OVEN BAKED WITH TOPPING: |
| - | | 2 cups crushed corn flakes |
| - | | 1/4 cup butter melted |
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