Side Pannel
CHEESY HASH BROWN POTATOES
CHEESY HASH BROWN POTATOES
- Recipe Submitted by Kosher on 05/02/2014
Category: Cheese, Potatoes, Main Dish
Ingredients List
- 2 lbs. frozen hash browns, thawed
- 3/4 cup (1 1/2 sticks) butter, melted and divided
- 1/4 teaspoon pepper
- 1 teaspoon salt
- 1/2 cup chopped onion or green onion (Jane Ann substituted dried minced onion)
- 1 (10 3/4-ounce) can cream of chicken soup
- 1 pint (2 cups) sour cream (regular or light)
- 2 cups shredded sharp cheddar cheese
- 2 cups crushed corn flakes
Directions
Preheat oven to 350 degrees. Grease or spray a 9×13”³ pan or baking dish; set aside.
In a large bowl, combine thawed hash browns with 1/2 cup of the melted butter, pepper, salt, and chopped onion, blending well. Add in the soup and sour cream, then the cheddar cheese, mixing everything well. Spread mixture evenly into a 9×13”³ baking dish. Mix remaining 1/4 cup melted butter and the crushed corn flakes together and sprinkle over top of casserole. Bake at 350 degrees, uncovered, for 50 to 60 minutes. Serve hot.
NOTE: Jane Ann said she would have liked a little more seasoning in this, but I liked it just the way it was”¦so, you may or may not want to use a little more salt and/or pepper to suit your taste.
In a large bowl, combine thawed hash browns with 1/2 cup of the melted butter, pepper, salt, and chopped onion, blending well. Add in the soup and sour cream, then the cheddar cheese, mixing everything well. Spread mixture evenly into a 9×13”³ baking dish. Mix remaining 1/4 cup melted butter and the crushed corn flakes together and sprinkle over top of casserole. Bake at 350 degrees, uncovered, for 50 to 60 minutes. Serve hot.
NOTE: Jane Ann said she would have liked a little more seasoning in this, but I liked it just the way it was”¦so, you may or may not want to use a little more salt and/or pepper to suit your taste.
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