1 bag frozen Ore Ida hashbrown potatoes (thawed)
1 can cream of chicken soup
1 stick butter, melted
8 oz sour cream
2 c shredded Cheddar cheese
2 c cornflakes
1/2 stick butter
Melt one stick of butter and mix in with the sour cream and cream of chicken soup until blended. Pour the potatoes in the same bowl and mix until it is all well mixed together. Add the cheese and again, mix until it is mixed evenly. Put into a 9x13 pan and make sure it's all leveled out. In a different bowl, melt the other 1/2 stick of butter and measure in 2 c cornflakes. Stir so that the butter is coating all the cornflakes. Pour them over the potatoes in the pan. Bake at 350 for 1 hour until they are bubbling.
1 comment:
Have been making this recipe for years. The best. Go great with ham too!
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