Crunchy Potato Recipe Casserole Recipe
Ingredients
Scale
- 2 pounds frozen southern style hash browns
- salt and pepper
- 8 ounces sour cream
- 1 can cream of chicken soup
- 8 ounces shredded cheddar cheese
- ½ cup butter
- 2 cups crushed cornflakes
Instructions
- Preheat oven to 350F.
- Spread the frozen potatoes in the bottom of a 13 X 9-inch casserole dish lightly sprayed with cooking spray.
- In a medium size bowl mix together the soup, sour cream, and cheddar cheese.
- Pour a ¼ cup of the melted butter over the potatoes and spread the soup mixture over the top.
- In a medium size, bowl mixes the remaining butter into the cornflakes and spread the mixture over the casserole. Cover with aluminum foil and bake for 1 hour. Remove foil and continue baking until cornflakes start to brown and potatoes are done.
