Recipe from Courtney Finley.
1 (32-ounce) package frozen Southern-style hash browns
1 (16-ounce) container sour cream
2 cups shredded Cheddar cheese
1 can cream of mushroom soup
1 small onion, finely chopped
1/4 teaspoon pepper
2 cups crushed cornflakes cereal
1/4 cup melted butter
Stir together first 6 ingredients in a large bowl. Spoon potato mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter. Bake at 325° for 1 hour and 20 minutes or until bubbly.
On Wednesday, a state committee will release its recommendations on what Wisconsin should do with the Common Core standards.
Cheers for a big check at an Appleton elementary school.
The victim in a weekend shooting at an Appleton night club has died, according to Appleton police.
The possibility of a Walmart store in downtown Green Bay is still alive.
Driving instructors and law enforcement say lessons can be learned from Sunday’s massive pileup northwest of Milwaukee.
The village of Allouez has received a request from the owner of the Hilltop Apartments site to build a 48-unit apartment complex on the site of the burnt-out apartments.