Servings: 12 to 16Cook Time: 75 minutes
2lb. bag frozen Southern Style hashbrown potatoes (thawed – these are the diced potatoes, not shredded, but you can use a 30 oz. bag of the shredded)
1 stick margarine, divided in half
1/2 cup chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
16 oz. sour cream
8 oz. grated cheddar cheese
1 tsp. garlic salt (I use powder)
2/3 cup milk
2 cups corn flakes
Melt 1/2 stick margarine in oven in a 13 x 9 pan.
Pour thawed potatoes over melted margarine.
Mix onion, soups, sour cream, cheese, garlic salt & milk & pour mixture evenly over potatoes.
Crush the cornflakes & toss with the other 1/2 stick of melted margarine.
Sprinkle crumbs evenly over casserole.
Bake uncovered at 350º for 1 hour and 15 minutes.
Submitted by: wvhomecanner on May 4, 2010