• Prep Time:
  • Cooking Time:
  • Serves: 10-12 Servings

CHEESY HASH BROWN POTATOES

  • Recipe Submitted by on

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.

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