- 6
- 10 mins
- 70 mins
Ingredients
- 1 large (30-oz) package of traditional frozen hash browns (take out of the freezer 20 mins prior to cooking)
- 1/2 large yellow onion, chopped
- 1 tablespoon butter
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 2 cups sour cream
- 2 1/2 cups shredded cheddar cheese
- 3 tablespoons chives (we used freeze dried but you can use fresh too)
- 1 can cream of chicken soup
- 1/2 cup melted butter
- 1 1/2 cups French's Fried Onions, crushed
- 2 cups cornflakes, crushed
- (I used a large gallon size bag and a rolling pin to crush my French's Onions and Cornflakes).
Preparation
Step 1
Directions
In a medium skillet heat 1 tablespoon butter and cook your onion until soft (about 5 mins)
In a large mixing bowl combine your hash browns, salt, black pepper, chives, sour cream, shredded cheddar cheese, cream of chicken soup and your cooked onion. Stir well. It may take some serious arm muscle to work this all together if your hash browns are still frozen but should mix easily if thawed.
Preheat your oven to 375°. Put your potato mixture into a 9x13 casserole dish, cover with aluminum foil and cook in the oven for 30 minutes. Take out and stir the whole casserole well. Put back in the oven without the aluminum foil and continue to cook until it's bubbling on the sides and in the middle, about 20-30 more minutes depending on your oven. Once it's bubbling in the middle you know it's done.
Mix the onion rings and cornflakes with the melted butter.
Take the casserole out of the oven and sprinkle your crushed onion ring and cornflake mixture on the top. Turn the oven down to 350 and put back in the oven for an additional 15 minutes but watch carefully so the topping doesn't burn.
Remove from the oven and serve immediately.