Ok, you use any combination of frozen hashbrowns you can get your hands on.
I usually use the large box of Ore Ida cheddar hashbrowns.
Thaw them first, then top with the sauce, some crushed corn flakes, if you have them.
Bake at 350* for ½ hour.
SAUCE:
1 or 2 cans of cream of chicken soup
1 c. sour cream
¼ c. melted margarine
3 T. diced green onion
Throw some cheese on the top if you want.
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