| Prep Time | 15 min |
| Cook Time | 50 min |
| Passive Time | 5 min |
| Servings |
servings
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Ingredients
- 1-14.5 oz can condensed cream of chicken soup
- 1-16 oz container sour cream
- 1 onion diced
- 2 24-26 oz pkgs. frozen shredded hash brown potatoes
- 2 cups shredded cheddar or colby jack cheese divided
- 2½ tsp salt
- 1½ c corn flake crumbs
- 6 Tbsp butter (salted) melted
Ingredients
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Instructions
- Pour soup, sour cream and onion into a large pot over medium heat. (If potatoes are already defrosted, you can just combine everything in a large bowl.) Stir to combine.
- Add potatoes, 1 ½ cups of the shredded cheese and salt and stir to mix well.
- When the potatoes seem defrosted, pour mixture into a greased 9×13 pan. (Can be placed in oven while still frozen, but you may need to allow additional baking time.)
- Cover with foil and bake at 400* for 45 minutes or until potatoes are tender.
- Remove from oven. Sprinkle corn flake crumbs evenly over potatoes. Drizzle melted butter over cornflakes. Sprinkle remaining ½ cup cheese on top.
- Return to oven and bake another 5 minutes or until cheese is melted and bubbly.
Recipe Notes
*Fresh shredded or cubed potatoes may be used in place of the shredded potatoes. Partially baking or cooking in the microwave the day prior and cooling completely prior to shredding or cutting is recommended. If not partially cooked, baking time will need to be increased and it could affect the texture of the sauce in this dish.
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