- 8
Ingredients
- 1 (30-32oz) package frozen shredded hash browns
- 1 (10 3/4oz) can Cream of Chicken soup
- 1 (16oz) container French Onion Dip (Kraft)
- 8 oz shredded cheddar cheese
- 2 cups corn flakes, crushed
- 1/2 cup butter, melted
Preparation
Step 1
This potato casserole is so creamy and delicious. I prefer to use Kraft French Onion Dip. I think it is the best! It makes the potato casserole so much creamier than using plain sour cream. This casserole makes enough for about 8-10 people. I divide the mixture between 3 foil pans and freeze them. I love being able to pull one out of the freezer for dinner. We love these potatoes! This is my "go-to" potato casserole now. Thank you so much for to Pam for sharing this recipe!!
Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
In a large bowl, combine potatoes, soup, dip and cheddar cheese. Pour into prepared pan.
Combine crushed corn flakes and melted butter. Spread on top of potato mixture.
Cooked by Steph & Eaten by Tadd
This is absolutely genius. How did I never think to add French onion dip to cheesy hashbrowns?!
I make a breakfast casserole similar to this, with sausage in it. It is deee-licious!!! I'm a Purity French Onion Dip girl ;)
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