Cheesy Hash Browns
From bevf 15 years ago
- 60 minutes to make
- Serves 12
easily prepared the night before for a brunch or in the morning for dinner
Ingredients
- 2 lb. bag of shredded frozen hash browns, thawed shopping list
- 1/2 cup sweet onion, sauted shopping list
- 1 - 16 oz. carton sour cream shopping list
- 1/2 cup butter, melted shopping list
- 1 tsp. salt shopping list
- 1/2 tsp. pepper shopping list
- 1 can cream of chicken soup shopping list
- 2 cups grated, X-tra sharp cheddar cheese shopping list
- Topping: shopping list
- 1/3 cup butter, melted shopping list
- 2 cups corn flakes, crushed (the crumbs are to fine) shopping list
- paprika shopping list
How to make it
- Saute the onions
- In a large bowl mix the potatoes, onions, sour cream, butter, salt, pepper, soup, and cheese
- Place all in a buttered 9 x 13 inch baking dish
- Cover and refrigerate overnight (8 hours)
- Bring to room temp. for 30 to 45 minutes.
- Melt butter
- Mix melted butter with corn flakes
- Spread over the entire top of potatoes, hitting all of the edges
- Sprinkle with Paprika
- Bake at 350 for 1 hour, uncovered
- Use 325 degrees for glass dish
People Who Like This Dish 2
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" It was excellent "