Cheesy Hashbrown Potatoes – You’ve GOT To Try These

What do you get when you mix potatoes with cheese and butter? You get pure culinary bliss. This recipe was given to me by a good friend. It’s since become a staple in our house, sure to cure the heaviest heartache or bad day. If you’re looking for comfort food extraordinaire, look no further, honey!!

For this recipe, you’ll need:

1 (32 ounce) bag Hash Brown Potatoes (The square ones)

1 1/3 Cups Sour Cream

1 Can Cream of Chicken Soup

¼ Cup melted butter or margarine

1 tsp. salt

1 Tablespoon minced onion (dried)

2 Cups shredded cheddar cheese

2 Cups crushed cornflakes mixed with 1/8 cup melted butter or margarine

To Make This Recipe:

Thaw potatoes (at least most of the way).

Place the potatoes in a 9×13 baking dish sprayed with cooking spray. Combine sour cream, cream of chicken soup, and 1/8 cup melted butter. Mix. Add salt, onion, and shredded cheese. Mix together. You can either top the potatoes with the mixture or mix it in with the potatoes (that’s how I prefer it).

Combine the butter with the crushed cornflakes and cover the potatoes with it.

Bake, uncovered, at 350 degrees for 50 to 60 minutes or until it’s bubbly and the edges are crisp. Then devour because there won’t be a drop left.

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