by Amber Lee.
ounce package frozen shredded hashbrowns
1 cup cold milk
2 Tbsp cornstarch
1 tsp chicken bouillon
1/2 tsp salt
1/2 cup chopped onion
1 cup sour cream
2 cups grated cheddar cheese (or bread crumbs tossed with melted butter)
Spread hashbrowns in the bottom of a 9x13-inch baking pan.
In a small saucepan mix cold milk and
cornstarch with a wire whisk. Add bouillon, salt, and onion. Heat to a boil, stirring constantly.
Remove sauce from heat and stir in sour
cream. Pour over hashbrowns.
Top with grated cheese. Cover with aluminum foil and bake at 375 F for 1 hour. (Increase
cooking time by about 15 minutes if using diced hashbrowns.)