Thursday, February 2, 2017

Hash Brown Potato Bake



  • 1 (10.5 oz) cream of chicken soup
  • 1 pint sour cream
  • Salt/Pepper to taste
  • 10 oz cheddar cheese, grated
  • 2 lbs frozen hash browns, thawed and moisture pressed out (using potatoes o’brien adds the most flavor)
  • 1/2 cup chopped onion
  • 2 cups cornflakes cereal (crushed
  • 1/4 cup butter, melted (for topping)


How to Make It

  • Grease a 9×13 baking pan. Mix together the cream of chicken soup, sour cream, salt, pepper, cheddar cheese, hash browns, and onion in a bowl. Put into baking pan. Mix together the melted butter and cornflakes. Sprinkle on top of potato mixture. Bake in a preheated oven, 350, for about 45 minutes. Remove and serve! *Can be made up to 2 days before serving!
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