Large Package of Shredded Hashbrowns (country style)
1 stick of margarine, melted
2 TBSP dried, mined onion flakes
1 can cream of chicken soup
16 oz. sour cream
Soup can of milk (or cream)
2 cups grated cheese
· Thaw hashbrowns before mixing
· Mix soup, sour cream, and milk together, add rest of ingredients; mix well.
· Put in buttered 9x13 casserole dish
· Bake @ 350 for 45 minutes
½ stick of margarine and cornflakes for topping
