Ingredients:
32 oz package Hash Browns, thawed (I prefer cubed over shredded)
½ cup melted butter
1cup Cream of Chicken Soup
12 oz package grated American Cheese
8 oz Sour Cream
1 t-spoon Salt
½ Cup chopped onion
2 cups crushed corn flakes (not super crushed, I like them bigger)
3 tablespoons melted butter
Directions:
Sauté onion in ½ cup melted butter.
Add cream of chicken soup and sour cream and heat through.
Mix together grated cheese and hash browns in a large bowl.
Mix the sauce with potatoes and cheese.
Place in a greased/sprayed casserole dish.
Melt remaining butter and roll corn flakes into the pan until lightly coated with butter.
Top casserole with the corn flakes mixture.
Bake uncovered at 350 for 45 minutes to 1 hour.
Notes:
If you make ahead of time and want to save or freeze—leave off the cornflakes and do that part just before you put it in the oven.
Great when served with ham, or beef and a side of peas.
32 oz package Hash Browns, thawed (I prefer cubed over shredded)
½ cup melted butter
1cup Cream of Chicken Soup
12 oz package grated American Cheese
8 oz Sour Cream
1 t-spoon Salt
½ Cup chopped onion
2 cups crushed corn flakes (not super crushed, I like them bigger)
3 tablespoons melted butter
Directions:
Sauté onion in ½ cup melted butter.
Add cream of chicken soup and sour cream and heat through.
Mix together grated cheese and hash browns in a large bowl.
Mix the sauce with potatoes and cheese.
Place in a greased/sprayed casserole dish.
Melt remaining butter and roll corn flakes into the pan until lightly coated with butter.
Top casserole with the corn flakes mixture.
Bake uncovered at 350 for 45 minutes to 1 hour.
Notes:
If you make ahead of time and want to save or freeze—leave off the cornflakes and do that part just before you put it in the oven.
Great when served with ham, or beef and a side of peas.
No comments:
Post a Comment