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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 10 |
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I got this from our Apples of Gold ladies group at church. It's from Deanna House's House Specialties I changed it up a bit for my tatses. My family loves it. It only serves 5 at my house! Read more !! This can be made ahead and refrigerated overnight. Ingredients:
2 lbs frozen hash browns, thawed |
1 tsp salt |
1/4 tsp fresh ground pepper |
2/3 cup chopped onion |
2 cups (8oz) shredded sharp chedder cheese |
3/4 cup butter, melted and divided into 1/2 and 1/4 cups |
2 cups sour cream |
1 10oz can cream of chicken soup (i use cheddar soup) |
1 cup crushed corn flakes (i use potato chips) |
Directions:
1. **Butter 3-quart casserole dish
2. Thaw hash brown potatoes
3. In a large mixing bowl, combine, potatoes, salt, pepper, chopped onion, and shredded cheese
4. In medium mixing bowl, combine 1/2 cup melted butter, sour cream and soup
5. Pour over potato mixture, and mix gently (I use clean hands at this point)
6. Pour into prepared casserole dish
7. In a small mixing bowl combine 1/4 cup butter and crushed cornflakes, Toss to mix. Sprinkle over potato mixture. (When I use potato chips, I omit the butter. Just crush potato chips and sprinkle over top.)
8. Refigerate over night, if you desire
9. Bake in Preheated oven for 45 - 50 minutes
10. Garnish with parsley (if you desire) and serve
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