corn flake topped hashbrown casserole.

Corn Flake Potatoes

This is quick and simple and a great side side dish

Approx. 1 1/2 - 2 cups of corn flakes lightly crushed
1/4 cup of melted butter
1 large bag of frozen shredded hashbrowns
1 -8 oz. container of sour cream
1 - 8 oz. container green onion chip dip
1 can of cream of mushroom soup (or try cream of chicken or
celery)
2 cups of shredded cheddar cheese.

Mix the hashbrowns, sour cream, chip dip,cream of mushroom soup, and cheese together and place in a 9x12 baking dish. In a small bowl, pour the melted butter over the corn flakes and then sprinkle on top of the hashbrown mixture. Cook at 350 degrees for one hour or until the hashbrowns are cooked.
easy to take because doesn't need to be piping hot, but best warm at room temperature. Children seem to like this because there are no lumps of onion and the flavor of onion is infused with the chip dip.