Photo by Jennifer Christman Cia


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





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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.

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