Cheesy Hashbrowns
This family-friendly potato bake combines frozen hash browns with a rich, creamy sauce made from sour cream and cream of chicken soup. Mixed with cheese, onion, and butter, it's baked until golden and bubbling. An optional crunchy cornflake topping adds a delightful texture contrast. It's a simple, satisfying dish ideal for feeding a crowd.
Ingredients
- 1 (32 ounce) package hash brown potatoes (I use the chunk ones)
- chopped onion (Use as much as you like)
- 1 1/2 cups grated cheese (Cheddar, American)
- 1/2 cup margarine or 1/2 cup butter, cut in chunks
- 1 teaspoon salt
- pepper, as desired
- 1 (16 ounce) carton sour cream
- 1 (10 1/2 ounce) can cream of chicken soup
Method
- Combine the sour cream and cream of chicken soup in a bowl.
- Stir in the salt, pepper, chopped onion, grated cheese, and chunks of margarine or butter.
- Add the hash brown potatoes to the mixture, ensuring any large clumps are separated.
- Transfer the combined mixture into a greased 9 x 13 inch baking dish.
- For an optional topping, mix two cups of crushed corn flakes with 1/4 cup of melted margarine.
- Sprinkle the cornflake mixture evenly over the top of the potatoes.
- Bake in a preheated 350 oven for 1 hour.
Nutrition (per serving)
Sodium1328200 mg
Recipe details
CategoryKid Friendly
Authorkellib626
