Pork Hash Brown Bake

• 1/4 cup all-purpose flour
• 2 teaspoons chicken bouillon granules
• 1/2 teaspoon salt
• 1 cup water
• 1/2 cup milk
• 1/4 cup sour cream
• 3 cups frozen O'Brien potatoes, thawed
• 2 cups cubed cooked pork
• 1 package (10 ounces) frozen mixed vegetables, thawed
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/2 cup crushed cornflakes
• 2 tablespoons butter, melted

1. In a saucepan, combine flour, bouillon, salt, water and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream.
2. In a large bowl, combine the potatoes, pork vegetables and mushrooms. Add the sour cream mixture; stir to coat well.
3. Transfer to a greased shallow 2-qt. baking dish. Toss cornflakes and butter; sprinkle over the top. Bake, uncovered, at 375u0b0 for 30-35 minutes or until heated through.

allpurpose, chicken bouillon granules, salt, water, milk, sour cream, frozen obrien potatoes, pork, mixed vegetables, mushroom stems, cornflakes, butter

Taken from www.tasteofhome.com/recipes/pork-hash-brown-bake/ (may not work)