Hash Browns Helen Recipe

• 2 c. shredded American or possibly Cheddar cheese
• 1 (10 3/4 ounce.) can condensed cream of chicken soup
• 1 c. lowfat sour cream
• 1/2 c. finely minced onion
• 1/2 c. finely minced green pepper
• 1/2 c. finely minced red pepper
• 1/4 c. butter, melted
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (32 ounce.) pkg. frzn loose-pack hash brown potatoes, thawed
• 1 c. crushed corn flakes
• 1 tbsp. butter, melted

1. Grease a 9 x 13 inch baking dish.
2. In a large bowl combine the cheese, soup, lowfat sour cream, onion, green and red pepper, 1/4 c. of butter, salt and pepper; mix well.
3. Mix in the thawed hash brown potatoes.
4. Turn the mix into the prepared dish.
5. Toss together the corn flakes and 1 Tbsp.
6. of melted butter.
7. Sprinkle over the potato mix.
8. Bake in a 350 degree oven for about 1 hour, till the casserole is golden and the potatoes are tender.
9. Serves 8-10.

american, condensed cream, sour cream, onion, green pepper, red pepper, butter, salt, pepper, loosepack hash brown potatoes, corn flakes, butter

Taken from cookeatshare.com/recipes/hash-browns-helen-58719 (may not work)