Here's an easy, tasty dish for a brunch or any meal where you want some potatoes to go along. This is easily done ahead, can be frozen, and feeds a decent sized crowd! It's one of those everyday recipes you'll find yourself going for time and time again when you have a potluck or want to dress up breakfast.
Foodie Byte
This recipe isn't picky about which hash browns you use. Choose shredded or southern style diced, with green peppers and onions or plain. Our favorite is shredded, and we add our own onions, but go with what you like. Any type of cheddar works fine.
Ingredients
1 stick butter, melted
1/4 cup chopped onion or a few shakes of dried onion
16 oz. sour cream
2 cups grated sharp cheddar cheese (or cheddar/jack combo)
1 can cream of chicken soup
Salt to taste
1 2-lb. bag frozen hash browns
Optional Topping:
3 cups Corn Flakes
1 stick melted butter
Preparation
Thaw hash browns (don't have to be completely thawed, just enough to work with).
Melt butter.
Dice onion.
Combine butter, onion, sour cream, cheese, and soup and mix well, adding the hash brown potatoes last, and a little at a time.
Pour into a 9 x 13 casserole dish.
Melt second stick of butter and add crushed Corn Flakes to the butter, stir well.
Spread crushed Corn Flakes over the top.
Bake at 350 degrees for about one hour.
source FoodChannel http://ift.tt/1RscppE
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