 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
Great for a breakfast or dinner side. Ingredients:
1 (2 pound) package frozen hash brown potatoes, thawed |
1 (16 ounce) container sour cream |
1 cup chopped onion |
1 (10.75 ounce) can condensed cream of chicken soup |
8 ounces shredded colby cheese |
5 1/3 tablespoons butter, melted |
salt and ground black pepper to taste |
2 tablespoons crushed corn flakes cereal (optional) |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Mix hash brown potatoes, sour cream, onion, cream of chicken soup, Colby cheese, and melted butter in a bowl; season to taste with salt and black pepper. Transfer mixture into a 9x13-inch baking dish and sprinkle top with corn flake crumbs.
3. Bake in the preheated oven until the casserole is bubbling, about 1 hour.
|
|