Hashbrown Sidedish
Yield
4 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
hash brown potatoes
thaw |
|
| 1 | medium |
onions
finely chopped |
|
| 6 | tablespoons |
margarine
melted |
|
| 1 | pound |
sour cream
|
|
| 8 | ounces |
cheddar cheese
shredded |
|
| 10 | ounces |
soup, cream of chicken
condensed |
|
| 1 | x |
corn flakes
crushed |
*
|
| 4 | tablespoons |
margarine
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
hash brown potatoes
thaw |
|
| 1 | medium |
onions
finely chopped |
|
| 9E+1 | ml |
margarine
melted |
|
| 453.6 | g |
sour cream
|
|
| 231.2 | ml/g |
cheddar cheese
shredded |
|
| 289 | ml/g |
soup, cream of chicken
condensed |
|
| 1 | x |
corn flakes
crushed |
*
|
| 6E+1 | ml |
margarine
melted |
|
Directions
In a 9x13 pan, make single layers of the following: potatoes, onions, 6 tablespoons melted margarine, sour cream, cheddar cheese and soup.
Sprinkle top with corn flakes.
Drizzle 4 tablespoons margarine over top. Bake 350℉ (180℃) for 1 hour or until bubbly and piping hot.
