2 24 oz. boxes of OreIda hashbrown patties - completely thawed at room temperature
2 bunches of scallions (green onions)
1 pint sour cream
16 oz. block of cheddar cheese (I use medium/sharp)
2 cans Cream of Chicken soup
1 - 1 1/2 cups of cornflakes or Doritos, crushed
2 Tbsp. butter or margarine
Salt & pepper to taste
Preheat oven to 350 degrees.
Thoroughly break up and mix hashbrowns.
Cut up or chop green onions.
Grate cheese.
Hand-mix in very large bowl: hashbrowns, cheese (except for 1 cup), onions, soup, salt & pepper, and sour cream. Make sure you mix this thoroughly so you don't have any "bland" spots. Spread evenly in large, oblong baking pan/dish, about 2 - 2 1/2 inches deep ( I usually use 10 x 13 pan - the kind you use when making a sheet cake). Put aside until topping is prepared.
Topping:
Melt margarine/butter in saucepan.
Remove from heat.
Pour in cornflakes/Doritos, and coat evenly with the margarine/butter.
"Sprinkle" topping on hashbrown mixture.
Take reserved cheddar cheese and sprinkle on top of the "topping".
Bake in preheated oven for 1 1/2 hours.
This dish goes with absolutely anything.
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