| 1 | 32 oz. pkg. hash brown potatoes | | salt to taste | | 1/4 t. | Pepper | | 1 can | cream soup - any kind | | 1 | 8 oz. carton sour cream (1 cup) | | 1/2 c. | butter or margarine | | 1/2 c. | chopped onion | | 1 (8 oz.) pkg. | Velveeta cheese | | 2 c. | Cornflakes (topping) | | 1/2 c. | butter or margarine (topping) |
| | Heat all ingredients except potatoes in saucepan until cheese melts. Put potatoes in 9 X 13-inch greased pan. Fold mixture into potatoes.* Top with 2 cups of crushed cornflakes mixed with 1/2 cup of butter. Bake at 350 degrees for 1 hour. Recipe can be made ahead, but add topping only when ready to bake.
*After getting mixture all warm and melted, I actually put everything in a very large mixing bowl to mix, then put it into the baking dish.
I used cream of mushroom soup in the one I made. The recipe suggested adding ham for a main dish. Also, it was noted that when made with reduced fat ingredients, taste suffers greatly. Duh! |
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