Ingredients

The following ingredients have 4 Servings
  • 30 ounces frozen hash browns (, diced or shredded will work, THAWED*)
  • 2 cups sour cream
  • 10.5 ounce can cream of chicken soup ((or homemade))
  • 10 Tablespoons butter (, divided, melted)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon dried minced onion
  • 2 cups shredded cheddar cheese
  • 2 cups corn flakes cereal

Instruction

  • Allow potatoes to thaw in your fridge overnight, or spread them on a baking sheet and warm them in the oven at 200 degrees for about 20 minutes, until thawed.
  • Preheat oven to 350 degrees F.
  • Combine sour cream, cream of chicken soup, 6 Tablespoons of melted butter, salt, pepper and dried onion in a bowl. Mix well. 
  • Add potatoes and shredded cheese and stir to combine. Spoon mixture into a single layer in a 9x13'' pan.
  • Add cornflakes to a large ziplock bag and crush gently with your hands or a rolling pin. 
  • Add remaining 4 tablespoons of melted butter to the crushed cornflakes and combine well. Sprinkle mixture over potatoes. 
  • Bake uncovered at 350 F for 40-50 minutes.
  • Serve these with baked ham, oven roasted turkey, or flank steak.