Harold's Kitchens from Heidi

Harold's Kitchens from Heidi


  • 2 lbs. Frozen Hash Browns
  • 1/4 Cup Chopped Onions
  • 1 Pint Sour Cream
  • 2 Cups Shredded Cheddar Cheese
  • 2 Cans Cream of Chicken Soup (you may use Cream of Celery or Potato if you wish)
  • Set aside:
  • 2 Cups Crushed Cornflakes
  • 1/4 Cup Melted Butter


  • One of the potato’s Mix Hash Browns, Onions, Sour Cream, Cheese , Soup and Salt & Pepper (to taste) in a bowl. Transfer into 9” X 13” Greased Baking Pan.
  • Mix Cornflakes and Butter together. Crumble Cornflakes/ Butter mixture on top of Potato mixture. Bake at 350 Degrees for 1 hour.



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