My Modifications:
fresh shredded hashbrowns. 1 pint sour cream = 8 oz container. 1/2 onion, diced - no need to measure 1/2 cup. Baking time is 1 hour.
Optional Topping:
1/4 cup melted butter and 2 cups crushed cornflakes. Sautee and sprinkle on top before baking.
