Ashleigh Smith
Ingredients
- 1.5 lb Frozen, shredded Hash Browns
- 1 pint Sour Cream
- 1 can (10.5 oz.) Cream of Chicken Soup
- 1 Small Onion Grated (about 1/4-1/2 cup)
- 1 cube of Butter
- 2 Cups Grated Cheddar Cheese
- Corn Flakes, crushed
- 1 teaspoon garlic salt or seasoned salt
Instructions
1. In a large bowl combine the sour cream, soup, onion, garlic salt, and half of the cheese. Add shredded hash browns and mix well. Place in a 9x13 baking pan.
2. Top with remaining cheese. Melt butter and mix with crushed corn flakes. Spread on top of hash brown mixture.
3. Bake at 400 F for 45-60 minutes.
About the Author
I'm Ashleigh Smith, a native to Northern Utah. I first gained a love of gardening with my grandmother as I helped her each summer. I decided to make a career of it and have recently graduated with a Bachelor's degree in Horticulture from Brigham Young University - Idaho. My studies have focused on plant production while I also have experience in Nursery & Garden Center Operations.
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1 comments
Gerri Downen
I love what your doing! I’m retired now and planning on buying a hobby farm in the Ozarks.
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