Potato Casserole
From the kitchen of Ruthie and Jessica
Ingredients
2 pounds frozen hash browns
1 teaspoon salt
1 can cream of chicken soup
1 cup milk
1/2 pint sour cream with chives
2 cups grated cheddar cheese
2 cups crushed corn flakes
1/2 cup melted butter
Directions
Preheat oven to 350 degrees.
Put hash browns in a 9x13 inch cake pan, sprinkle with salt.
In a bowl, mix together the soup and milk; add mixture to pan.
Spread on sour cream.
Sprinkle on cheese, then the corn flakes.
Pour melted butter over all.
Bake for 1 hour.
