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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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easily prepared the night before for a brunch or in the morning for dinner Ingredients:
2 lb. bag of shredded frozen hash browns, thawed |
1/2 cup sweet onion, sauted |
1 - 16 oz. carton sour cream |
1/2 cup butter, melted |
1 tsp. salt |
1/2 tsp. pepper |
1 can cream of chicken soup |
2 cups grated, x-tra sharp cheddar cheese |
topping |
1/3 cup butter, melted |
2 cups corn flakes, crushed (the crumbs are to fine) |
paprika |
Directions:
1. Saute the onions
2. In a large bowl mix the potatoes, onions, sour cream, butter, salt, pepper, soup, and cheese
3. Place all in a buttered 9 x 13 inch baking dish
4. Cover and refrigerate overnight (8 hours)
5. Bring to room temp. for 30 to 45 minutes.
6. Melt butter
7. Mix melted butter with corn flakes
8. Spread over the entire top of potatoes, hitting all of the edges
9. Sprinkle with Paprika
10. Bake at 350 for 1 hour, uncovered
11. Use 325 degrees for glass dish
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