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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Nice side dish and quick to put together! Ingredients:
1 (30 ounce) package frozen hash brown potatoes, thawed |
2 cups shredded cheddar cheese (i use some more) |
1 chopped onion |
salt and pepper |
1 -2 green chili pepper, finely chopped, seeds removed |
2 cups sour cream |
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted |
1/2 cup butter or 1/2 cup margarine, melted, divided |
2 cups corn flakes, lightly crushed |
Directions:
1. Preheat oven to 350°F.
2. In a large bowl, combine the hash browns, cheese, onion, salt, pepper and chopped chilies.
3. In another bowl, combine the sour cream, soup and 1/4 cup of the butter.
4. Pour over potato mixture and mix gently to combine.
5. Transfer to a greased 3-qt. baking dish. Toss cornflakes and remaining butter; sprinkle over the top.
6. Bake, uncovered, for 45-55 minutes or until heated through.
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