Ingredients Jump to Instructions ↓

  1. 32 oz bag frozen hash brown potato es

  2. 16 oz sour cream

  3. 2 cups shredded cheddar cheese

  4. 2 cans cream chicken soup

  5. 1 stick butter or margarine, melted

  6. 2 cups corn flakes, smashed

Instructions Jump to Ingredients ↑

  1. Combine potatoes, sour cream, cheese, soup and half the butter. Place in greased 9x13 pan. Melt other half of butter on stove top, mix in corn flakes and stir until butter is absorbed. Sprinkle corn flakes on top of soup mixture. Bake for 60-90 mins at 375°.


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