6 10 60 70 1-3/4 lb Valley View shredded hash brown potatoes 1 can Chef's Cupboard cream of mushroom condensed soup 2 cups Friendly Farms light sour cream 2 cups Happy Farms Shredded Cheddar Cheese 2 cups Millville corn flakes Blend hash browns, soup, sour cream, and cheese together in a baking dish. Crush the corn flakes, and sprinkle over the casserole. Bake at 350°F for one hour. Note: This recipe is perfect for a picnic or pot luck, and can be made in advance and baked just prior to the event. If refrigerated, casserole may require an additional 15 minutes of cooking time. 0.25 0.55 15 1.8 0 0 1.9 380 2.4 0 36 2.5 710 16 26 350 0 2.0 1.6 2 12 0.32 1 0 38 0.16 4.5 1.5 72 0.8 0 620 0.24 71 0 0 2.4 9 27 6.9 3.0 0 53 450 560 0.19 0