2 lbs. diced hash brown potatoes
1 can of Campbell’s® Condensed Cream of Mushroom Soup
1 cup of sour cream
8 oz. sharp cheddar cheese
8 oz. mozzarella cheese
1 onion finely chopped
2 cups Kellogg’s® Corn Flakes Cereal
1 stick butter
2 tablespoons butter
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
Place butter and onions in a microwave-safe bowl. Cook until onions are translucent. Stir in condensed soup, sour cream, cheese, garlic powder, salt, and pepper. Place potatoes in a glass 9” x 13” pan and cover with soup mixture. Top with corn chips and drizzle with additional melted butter. Bake at 350°F for 1 hour.
For Soup: Cream of Chicken or Cream of Asparagus Soup
For Corn Flakes: Breadcrumbs or Crushed Potato Chips
This is my aunt, Lois’s recipe.