Total Time
Prep 10 mins
Cook 45 mins

Hash brown potatoes with sour cream and cheddar cheese

Ingredients Nutrition


  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

5 5

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!

5 5

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.

5 5

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!!!