Prep 10 mins
Cook 45 mins
I'm not sure where they get their name, but they sure are tasty! (and they don't have to be served at funerals either!!)
- 907.18 g hash browns
- 118.29 ml butter
- 2 (609.51 g) can condensed cream of chicken soup
- 473.19 ml sour cream
- 2.46 ml salt
- 177.44 ml onion, chopped
- 14.79 ml butter
- 473.18 ml longhorn cheese, grated, firmly packed
- 354.88 ml corn flakes, crushed
- 59.16 ml butter, melted
- Saute onion in 1 tablespoon butter until translucent.
- Mix all ingredients, except cornflakes and 4 tablespoons butter, together.
- Put potato mixture into a 9x13 inch baking pan.
- Combine cornflakes and butter, and sprinkle evenly over top of casserole.
- Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.
My mom used to make this for us- so I loved it! I made a few minor adjustments...I used a mix of Monterrey Jack and Cheddar cheeses instead of longhorn as was recommended. I also used more like 3 cups of corn flakes and extra butter to make the topping (cause the crunchy top is the best part). I also used the frozen bagged hash browns with onions and peppers already in it since that is what I had on hand and it didn't really affect the flavor. Will make over and over and over again!!!
It is easy to cut the calories and fat in this recipe. Just reduce the butter by half, use heart healthy soup, low fat sour cream, and reduced fat shredded cheese. Any cheese of your liking will work just fine! You can also par boil (or use raw, but increase cooking time) russet potatoes, grate them with skins on and add a little more nutrition to the recipe.
came out perfect even though i suck at cooking.