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Categories:
browns butter Cheddar cheese cream of mushroom soup cream of chicken soup sour cream salt black pepper cornflakes
Viewed: 44 - Published at: 2 years agoIngredients
- 1 (2 lb.) bag Ore-Ida southern style hash browns (slightly thawed)
- 1 stick butter or margarine, divided
- 1 (8 oz.) stick sharp Cheddar cheese, grated
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 (16 oz.) tub sour cream
- 1 tsp. salt
- 1/4 tsp. black pepper
- 3 c. crushed cornflakes
Method
- In the largest bowl you can find, stir together the soups, sour cream, 1/2 stick (1/4 cup) melted butter or margarine, salt and pepper until well blended.
- Add the grated cheese.
- Stir until evenly distributed.
- Stir in the frozen hash brown potatoes. Spoon mixture into a 10 x 15-inch baking dish (or into two 8 x 8-inch dishes), and level with back of spoon.
- Cover with crushed cornflakes.
- Melt remaining 1/2 stick butter.
- Drizzle over top. Bake at 350° for 1 hour.
- Allow to stand for 20 minutes before serving.
