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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 26 |
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I got the recipe for these irresistible potatoes from a friend in my country line-dance club several years ago. It's a favorite at every potluck I've taken it to. So when I married Cliff on our farm, this saucy dish was automatically part of the wedding menu. Ingredients:
2 packages (30 ounces each) frozen shredded hash brown potatoes, thawed |
3/4 cup butter, melted, divided |
4 cups (32 ounces) sour cream |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
1 bunch green onions, sliced |
4 cups (16 ounces) shredded cheddar cheese |
1 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 cups cornflakes, crushed |
Directions:
1. In a large bowl, combine the potatoes, 1/2 cup butter, sour cream, soup, onions, cheese, salt and pepper. Transfer to two greased shallow 3-qt. baking dishes. Combine cornflakes and remaining butter; sprinkle evenly over tops. Bake, uncovered, at 350° for 55-60 minutes or until bubbly. Yield: 26-30 servings.
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