I’ve substituted tator tots for the hash browns.
I used to make this to share with sick friends or the widows in the neighborhood.
You’ll Need:
32 oz bag hash brown potatoes
2 c shredded cheddar cheese
1 (10 3/4 oz ) can cream of chicken or mushroom soup
⅔ c melted butter
2 c cornflakes
1 pint sour cream
salt & pepper to taste
Step 1: Preheat oven to 350°. Cover bottom of large casserole dish with potatoes. Set aside ⅓ c of the melted butter and the corn flakes.
Step 2: Mix everything else together. Pour evenly over potatoes.
Step 3: Crush cornflakes and sprinkle over the top. Pour the ⅓ cup of reserved butter over the cornflakes. Bake for an hour.
KellRae’s Kitchen Tips: I don’t use the cornflakes on top when I’m making it for the freezer. I use cheese most of the time because I like it better.
When the kids were home, they liked the cornflakes.
To make for sharing, divide into 2 (8×8) pans. Cover with foil, label with baking instructions and freeze. Thaw before baking.
Are you still hungry 🍴…
A few more recipes you may like are coming soon
Candied Turnips
Easy Fruit Cobbler
Chicken Salad
Grab a cup of coffee and stay a while ☕…
A few stories you may like
The Barn ( stories about family gatherings, gardening)
Pull up a chair 🪑…
Around here recipes are worth sharing just like the stories that go with them. Do you have a dish you always take to friends who need a few quick meals? I’d love to hear about it!