Total Time
55mins
Prep 10 mins
Cook 45 mins

Hash brown potatoes with sour cream and cheddar cheese

Ingredients Nutrition

Directions

  1. Combine hashbrowns, 1/2 cup butter, salt, pepper, onions, chicken soup, cheddar cheese, & sour cream in a large bowl.
  2. Place in a buttered 9x13 inch pan.
  3. Melt 1/4 cup butter and mix with cornflakes.
  4. Sprinkle on top of hashbrown mixture.
  5. Bake at 350 degrees for 45 minutes.
Most Helpful

AMAZING! My family loved these (and the leftovers!). I did add a little extra shredded cheese. Next time I might cut back on the onions a bit (my family isn't huge on onions - not that it was overly excessive) and might add more corn flakes on top but either way it tasted great! I will definitely be making these again!

Katorugger October 23, 2011

I made these for our Labor Day cookout and everyone LOVED them. I made them exactly as written using frozen shredded hash browns. There wasn't even a little spoonful left after the cookout was over. Thanks for sharing a real keeper.

Crafty Lady 13 September 01, 2008

I thought this was a wonderfully easy delicious recipe. I used french fried onions for the topping instead of corn flakes. Made it for a family dinner and everyone thought it was good! Thanks for the recipe!!!

~Yessica~ May 12, 2008