1 - 32 ounce package Ore-Ida Hashbrowns (IMPORTANT! Southern Style Potatoes)
1/2 Tablespoon salt
1/2 teaspoon pepper
1 can cream of chicken soup
1/2 cup of MELTED salted butter
1/2 cup chopped onion (I use 1 Tablespoon dried minced onion)
1 pint sour cream
1 - 10 ounce package shredded sharp cheddar cheese
2 cups lightly crushed corn flakes
Mix all ingredients together in large bowl and press down into buttered 9 x 13 pan. Bake uncovered at 300 degrees for 1 hour.
I am sure many of you grew up with some variation of this recipe like I did. This tastes great served with spiral cut ham, mustard sauce, and rolls. An easter dinner tradition at our house.
Enjoy! -S
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment