Directions
- 1Start by adding a can of cream of chicken soup to a mixing bowl.
- 2Add two cups of sour cream.
- 3Add six tablespoons of melted butter.
- 4Add a teaspoon of salt, a quarter teaspoon of black pepper, and a teaspoon of dried minced onions.
- 5Whisk everything until it's beautifully combined.
- 6Add 30 ounces of cubed hash brown potatoes.
- 7Add two cups of freshly shredded sharp cheddar cheese.
- 8Mix all of this until it's combined.
- 9Plop the mixture into a 9x13 baking dish or foil tray.
- 10Add two cups of corn flakes to a ziploc bag, fold it up, put it on a flat surface and gently crush the corn flakes using your hands or a rolling pin.
- 11Put the crushed corn flakes back into the measuring cup, add four tablespoons of melted butter and mix it up really well.
- 12Top your potato mixture with the crushed corn flakes and melted butter.
- 13Take the whole thing, put it in the oven at 350 for about 40 minutes.
Ingredients
- 1 can can of cream of chicken soup
- 2 cups sour cream
- 6 tablespoons melted butter
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon dried minced onions
- 30 ounces cubed hash brown potatoes
- 2 cups shredded sharp cheddar cheese
- 2 cups corn flakes
- 4 tablespoons melted butter
Equipment
mixing bowlwhiskmeasuring cup9x13 baking dish or foil trayziploc bagrolling pinspatulafork
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