INGREDIENTS
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1 bag of diced hashbrowns (2 lbs)
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2 cans cream of mushroom or cream of celery soup
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1/4 cup milk
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2 cups sour cream
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1 small onion, finely diced
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black pepper to taste
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1 teaspoon garlic powder
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2/3 cup crushed cornflakes
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3 cups sharp cheddar cheese
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paprika