Simple ingredients for a homestyle taste your family will love.
28-oz. pkg. frozen hashbrowns with onions and peppers
2 10-3/4 oz. cans cream of chicken soup
16-oz. container sour cream
2 c. shredded Cheddar cheese
2 c. corn flake cereal, crushed
1/2 c. butter, melted
Spread hashbrowns in a lightly greased 13"x9" baking pan. Mix soup and sour cream together; spread on top of hashbrowns. Sprinkle with cheese; top with crushed corn flakes. Drizzle butter over all. Bake at 350 degrees for 30 to 35 minutes. Serves 6 to 8.
Decorate for reunions and gatherings with flea-market finds...so clever! A weathered watering can filled with black-eyed Susans becomes a centerpiece, while vintage metal picnic tins can hold everything from napkins and silverware to wax paper-wrapped sandwiches.