Prep 0 mins
Cook 1 hr 15 mins
My family loves these. My whole family always asks for them when we come over. We call them farty potatoes because they tend to make you very gassy.
- 2 lbs frozen hash browns
- 1⁄2 cup butter, melted
- 1 cup chopped onion
- 8 ounces shredded cheddar cheese
- 2 (8 ounce) cans cream of chicken soup
- 1 teaspoon salt
- 1⁄2 teaspoon garlic salt
- 1 pint sour cream
- 2 cups corn flake crumbs
- 3⁄4 cup butter
- in a large bowl, mix together ingredients.
- Pour mixture into a nine by thirteen inch pan.
- Mix topping and pour evenly over potatoes
- Bake at 350 degrees for 1 hour and 15 minutes.
Excellent potatoes. Everyone enjoyed them. I accidentally left out the salt and the garlic salt and they were still very good. They took a very long time to cook.
Delicious, such comfort food! Creamy and flavorful with the added crunch on top makes you want to go back for more! I easily halved the batch and used light sour cream. Also because I halved the recipe I only used 2 Tablespoons of melted butter with the crushed cornflakes as a personal choice. I used a ziplock to shake the two together to get a nice coating on them before adding to the top of the potatoes and baking. Will definitely make these again and I thank you for sharing your recipe! :) Made for PAC Fall 08