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Ingredients
- 1 package (30 Oz. Size) Frozen Shredded Hashbrowns
- 1 cup Sour Cream
- 1/2 cups Milk
- 1 can (10 3/4 Oz. Size) Cream Of Chicken Soup
- 3 Tablespoons Grated Onion
- 1-1/2 cup Sharp Cheddar Cheese
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 1 cup Crushed Corn Flakes or French's Fried Onions
- 4 Tablespoons Melted Butter
Details
Servings 12
Preparation time 10mins
Cooking time 55mins
Adapted from tastykitchen.com
Preparation
Step 1
Preheat oven to 350ºF.
Lightly coat a 9×13 pan with cooking spray and pour in frozen hash browns in an even layer. In a bowl, combine the sour cream, milk, soup onion, cheese, salt and pepper and mix well. Pour over the potatoes.
Place cornflakes in a plastic bag and pour melted butter over them. Seal the bag and shake until they are evenly coated. Spread cornflakes over the top of the cream mixture.
Bake covered for 35 minutes, remove the cover and bake an additional 10 minutes to allow the topping to brown lightly, watching carefully because it can burn. Allow to cool for 10 minutes before serving.
You can add any kind of meat and/or vegetable you like to this mix and turn it into a one-pot meal. We sometimes substitute crushed French’s fried onions for the cornflakes and it works great.
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