Hash browns casserole

INGREDIENTS

• 10 ounces cream of mushroom soup
• ½ cup onions
• 1 cup sour cream
• 1 tsp salt
• ¼ tsp black pepper
• 2¼ lbs hash browns
• 1 cup cheddar cheese
• 1 tbsp butter
• ¼ cup corn flake crumbs

TOOLS

• 1 knife
• 1 grater
• 1 bowl
• 1 crackpot
• 1 pan
• 1 mixing spoon
• 1 lid
• 1 wooden spoon

Peel and chop onions.

Shred cheddar cheese with a grater.

Put cream of mushroom soup in a bowl. Stir in onions, sour cream, salt, and black pepper with a mixing spoon. Add hash browns and mix again to get an onion mixture.

Put the onion mixture in a crockpot, cover it with a lid, and cook on high heat for 4 hours. Remove the lid from the crockpot and turn off the heat.

Heat butter in a pan. Stir in corn flake crumbs with a wooden spoon for 2 minutes to get a crumbs mixture.

Spread the crumbs mixture over the cooked hash browns and top with shredded cheddar cheese.

It’s ready to be served !