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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Family gatherings wouldn't be the same without this dish. It has been a family favorite since my mother first found it. Now our son, a cheese lover, makes the side dish for nearly every family function. We love its rich taste.Kathy Brandenburg, Elkhorn, Wisconsin Ingredients:
1 package (30 ounces) frozen shredded hash brown potatoes, thawed |
2 cups (8 ounces) shredded cheddar cheese |
1/4 cup chopped onion |
1 teaspoon salt |
1/2 teaspoon pepper |
2 cups (16 ounces) sour cream |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1/2 cup butter, melted, divided |
2 cups cornflakes, lightly crushed |
Directions:
1. In a large bowl, combine the hash browns, cheese, onion, salt and pepper. In another bowl, combine the sour cream, soup and 1/4 cup butter. Pour over potato mixture and mix gently to combine. Transfer to a greased 3-qt. baking dish. Toss cornflakes and remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 45-55 minutes or until heated through. Yield: 12 servings.
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