This is a easy recipe that can be used for breakfast, brunch or a side dish. It doesn't take the prettiest picture but its good!
Click here for printer friendly recipe from allrecipes.com remember to adpat it to make it vegetarian.
INGREDIENTS
2 (10.75 ounce) cans condensed cream of mushroom
1 1/2 cups sour cream ( I use vegan)
2 tablespoons butter, softened
2 tablespoons dried minced onion flakes
ground black pepper to taste
1 (2 pound) package frozen shredded hash brown potatoes, thawed
4 ounces extra sharp Cheddar cheese, shredded
1/2 cup crushed cornflakes cereal
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, mix together the soup, sour cream, butter, dried onion flakes, and pepper. Stir in the hash browns and 1/2 the cheese. Pour into the prepared baking dish, sprinkle with remaining cheese, and top with crushed cornflakes.
Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly.
2 (10.75 ounce) cans condensed cream of mushroom
1 1/2 cups sour cream ( I use vegan)
2 tablespoons butter, softened
2 tablespoons dried minced onion flakes
ground black pepper to taste
1 (2 pound) package frozen shredded hash brown potatoes, thawed
4 ounces extra sharp Cheddar cheese, shredded
1/2 cup crushed cornflakes cereal
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, mix together the soup, sour cream, butter, dried onion flakes, and pepper. Stir in the hash browns and 1/2 the cheese. Pour into the prepared baking dish, sprinkle with remaining cheese, and top with crushed cornflakes.
Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly.
