2 lb. package frozen hash browns, thawed
1/2 C onion
8 oz. shredded cheddar cheese
1/2 t garlic salt
2 cans cream of chicken soup
1 pint sour cream
Combine all ingredients except topping and pour into a 9 x 13 pan, greased.
Topping
2 C Cornflake crumbs
3/4 stick butter, melted.
Mix cornflakes with melted butter and sprinkle over potatoes. Bake at 350 for 1 hour and 15 minutes. Serves 8-10.
Jo Anne Graham
Pam says, once again use Healthy Request soup and low fat/fat free sour cream and cheddar. Even using all of the low fat ingredients, this was a very moist dish. This is a nice change from the usual hash browns.
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