Photo by Jennifer Christman Cia
Ingredients
2 pounds frozen hash brown potatoes, thawed
1 1/2 sticks butter, melted (divided use)
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried onion flakes
1 (10.5-ounce) can cream of chicken soup
1/2 can milk (use soup can)
1 cup sour cream
2 cups cheese, grated
2 cups cornflakes, crushed
Directions
Read this recipe’s backstory in Editor’s Welcome.
Heat oven to 350.
In a large bowl, combine hash brown potatoes, 1 stick butter, salt, pepper, dried onion flakes, cream of chicken soup, milk, sour cream and cheese. Pour into a 13×9 pan. Top evenly with cornflakes and remaining butter.
Bake for about 1 hour; cover with foil if needed to prevent from getting too brown.
Category:
One Potato Two Potato
Type:
Reader Recipe