| | Directions | | OP 10 - thaw hashbrowns - spread in cake pan. OP 20 - mix the following together cheddar cheese, mozzarella cheese, butter, sour cream & cream of chicken soup. OP 30 - spread mix over hashbrowns. OP 40 - melt 1/3 cup of butter. OP 50 - mix melted butter with 4 cups of corn flakes. OP 60 - spread corn flakes over entire mess. OP 70 - Bake 1-1/2 hours at 350 uncovered. |
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| Ingredients | | - |  | 2 pounds Hashbrowns |
| - | | 2 cups shredded cheddar cheese |
| - | | 2 cups shredded mozzarella cheese |
| - | | 1/3 cup melted butter |
| - | | 12 ounces sour cream |
| - | | 1 can cream of chicken soup |
| - | | 4 cups Corn Flakes |
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