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 one teaspoon of salt and a quarter teaspoon of black pepper.
- 5Add one teaspoon of dried minced onions.
- 6Whisk until beautifully combined.
- 7Add 30 ounces of cubed hash brown potatoes.
- 8Add two cups of freshly shredded sharp cheddar cheese.
- 9Mix until combined.
- 10Pour the mixture into a 9x13 baking dish.
- 11In a ziploc bag, gently crush two cups of corn flakes.
- 12Add four tablespoons of melted butter to the crushed cornflakes and mix well.
- 13Top the potato mixture with the cornflake topping.
- 14Bake at 350 for about 40 minutes until golden brown and crispy.
Ingredients
- 1 can 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 bowlwhisk9x13 baking dishziploc bagrolling pinspatulafork
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