Ingredients

How to make it

  • 1 (32-ounce) package frozen Southern-style hash browns
  • 1 (16-ounce) container sour cream
  • 2 cups (8 ounces) shredded Cheddar cheese
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • 1 small onion, finely chopped
  • 1/4 teaspoon pepper
  • 2 cups crushed cornflakes cereal
  • 1/4 cup melted butter
  • Preparation
  • Stir together first 6 ingredients in a large bowl.
  • Spoon potato mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter.
  • Bake at 325° for 1 hour and 20 minutes or until bubbly.
  • Note: For testing purposes only, we used Ore-Ida Southern Style Hash Browns.

Reviews & Comments 1

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  • justjakesmom 6 years ago
    I love anything using cheddar and sour cream. Can't go wrong. These sound great. Can't wait to try. I think you could have them as a side for dinner. Potatoes - not just for breakfast anymore. LOL I say this because it landed in my breakfast category when saved.
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