Pork Hash Brown Bake
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Pork Hash Brown Bake
INGREDIENTS
- 1/4 cup all-purpose flour
- 2 teaspoons chicken bouillon granules
- 1/2 teaspoon salt
- 1 cup water
- 1/2 cup milk
- 1/4 cup sour cream
- 3 cups frozen O'Brien hash brown potatoes, thawed
- 2 cups cubed cooked pork
- 1 (10 ounce) package frozen mixed vegetables, thawed
- 1 (4 ounce) can mushroom stems and pieces, drained
- 1/2 cup crushed cornflakes
- 2 tablespoons butter or margarine, melted
DIRECTIONS
- In a saucepan, combine flour, bouillon, salt, water and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream.
- In a large bowl, combine the potatoes, pork vegetables and mushrooms. Add the sour cream mixture; stir to coat well. transfer to a greased shallow 2-qt. baking dish. Toss cornflakes and butter; sprinkle over the top. Bake, uncovered, at 375 degrees F for 30-35 minutes or until heated through.
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