Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

A wonderful dish to take to church pitch-in dinners or picnics!

Ingredients Nutrition

  • 907.18 g frozen hash browns
  • 118.29 ml melted butter
  • 4.92 ml salt
  • 1.23 ml pepper
  • 118.29 ml chopped onion
  • 226.79 g carton sour cream
  • 297.66 g can cream of chicken soup or 297.66 g can cream of celery soup
  • 425.24 g jar Cheez Whiz or 473.18 ml grated cheese
  • 473.18 ml crushed corn flakes
  • 59.14 ml melted butter

Directions

  1. Defrost potatoes and place into a 3-quart casserole dish.
  2. Combine butter, salt, pepper, onion, soup, sour cream and cheese.
  3. Mix thoroughly.
  4. Pour over potatoes.
  5. Mix 1/4 cup melted butter with corn flakes; sprinkle over top.
  6. Cover and bake at 450°F for 45 minutes.
Most Helpful

5 5

Wonderful! I halved this recipe and it worked just as well!

4 5

This was very good. I also added some frozen mixed vegtables to this. Very tasty. Thanks for the recipe.

5 5

These are the party potatoes that I know and love! I could have sworn the recipe was on the back of the bag of hash browns. Good thing I double checked here on Zaar before cooking our Easter meal! I made this dish gluten free by using Cream Soup Mix (Replacement for Cream of ___ Soups) Substitute. I also subbed low fat sour cream and 2% cheddar cheese with excellent results. Thank you for posting!