Sunday, July 27, 2014
Thursday, July 24, 2014
This is one of my favorite family recipes that comes from my Aunt Krista. She makes this ever Thanksgiving and Christmas; it's a huge hit with the family and there is NEVER any leftovers.
I have had the Autumn fever for a week now and my husband is making it worse with all of his goose and duck hunting talk and videos. Autumn is my favorite season because of the gorgeous colors that it brings to Minnesota. There will be a post soon on my favorite Pinterest autumn ideas and looks.
1 package of shredded hash browns
1 can (10 3/4 oz) cream of chicken soup
2 cups (8 oz) shredded cheddar cheese
3/4 cup sour cream
1/4 cup chopped onion
1/4 cup butter or margarine, melted.
1 1/2 cups corn flakes, coarsely crushed
2 Tablespoons butter or margarine, melted.
1. Preheat oven to 350°F. Spray a 2 quart glass baking dish with nonstick cooking spray. In a large bowl, combine all hash brown ingredients; mix well. Spread into prepared baking dish.
2. In a small bowl, stir together the topping ingredients. Spread topping evenly over hash browns. Bake for 45 minutes or until hash browns are tender.