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Sides | |
| 1 (32-ounce) package frozen diced hash brown potatoes, thawed 1 (10 3/4-oz.) can cream of chicken soup 1 (8-oz.) container sour cream 1 cup shredded mild Cheddar cheese 1/2 cup chopped onion 3/4 cup butter, melted 2 cups cornflakes cereal Garnish: fresh curly-leaf parsley sprigs | |
| Step 1 Preheat the oven to 350˚F. Stir together the first 5 ingredients and 1/2 cup of the butter until well blended. Spoon into a greased 2- to 3-quart baking dish. Step 2 Crush the cereal, and stir in the remaining 1/4 cup butter. Sprinkle over the potato mixture. Step 3 Bake at 350˚F for 50 minutes. | |
Unrated | |
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