Friday, December 4, 2009
What's Cooking at Nevada Federal
If you’re looking for a twist on the regular potato side dish this holiday season, try this easy recipe from one of our most popular employee cook book contributors.
1 can cream of chicken soup (soup only, no water)
2 (8 oz) sour cream
2 c. shredded cheddar cheese
1 (2-lb) bag of frozen hash browns, cubed and thawed
½ stick butter/margarine
1 sm. chopped onion
Sauté onions in butter and add soup. Stir until melted. Combine with remaining ingredients.
Melt 4 teaspoons of butter and add 2 cups crushed corn flakes. Stir until cereal is brown. Spray and/or grease dish. Place mixture in casserole dish, top with browned corn flakes. Bake at 350 degrees. Covered for 45 minutes and then uncovered for 15 minutes.