Elyria, Ohio Cafeteria Pink Cookies
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Nov 21, 2009
1 package (30 ounce size) frozen shredded hash brown potatoes, thawed 2 cups shredded cheddar cheese ½ up chopped onion ¾ teaspoon salt ½ teaspoon pepper 1½ cup sour cream 1 can (10-3/4 ounce size) cream of chicken soup, undiluted 1½ cup cornflakes, lightly crushed 1 tablespoon butter or stick margarine, melted 1 tablespoon minced fresh parsley
Directions:
In a large bowl, combine the hash browns, cheese, onion, salt and pepper. In another bowl, combine the sour cream and soup. Pour over potato mixture and mix gently to combine. Transfer to a 3-quart baking dish coated with nonstick cooking spray. Toss cornflakes and butter; sprinkle over the top. Bake, uncovered, at 350 degrees for 45-55 minutes or until heated through. Sprinkle with parsley.
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