This is a great dish to make when heading to a potluck, or serving a crowd or having “company” over for dinner.
When we host large scale holiday parties or family gatherings, I ask my mother-in-law to make these potatoes. My mother-in-law is a great cook. She owned a restaurant for over 20 years so she knows how to feed the masses and she does so very well. Everyone loves this cheesy hash brown dish. And why not? It’s full of carbs and calories. Hash browns swimming in cheese, sour cream and melted butter. Hash browns topped with crispy corn flakes. Are you hungry yet?
It’s also really quick and easy to put together and you probably have most of the ingredients already in your house.
What are you waiting for…..invite some company for dinner already!!
1/2 cup butter, melted
(2) cans of condensed cream of chicken soup
2 cups sour cream
1/2 cup chopped onion
1 1/2 cups shredded cheese
32 oz. bag of shredded potatoes, thawed slightly
3 cups of corn flakes, slightly crushed
2 Tablespoons butter, melted
Preheat oven 350 degrees.
Pour 1/2 cup melted butter in a baking pan.
Mix together in a bowl: cream of chicken soup, sour cream, chopped onion and shredded cheese.
Add 32 oz. Bag of shredded potatoes and put in baking pan.
Mix corn flakes with melted butter and spread on top of potato mixture.
Bake for 30-40 minutes or until golden and bubbling.
*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.
Recipe provided by my mother-in-law, Becky.