For as long as I can remember my mom made this recipe for every kind of get-together from cookouts to holiday meals to weddings to funerals and everything in between. It is one of my absolute favorite dishes, and she made it again recently when I was home for a visit. This dish will please just about anyone — even the pickiest of eaters. It makes a lot, but don’t worry — it tastes great reheated and will not sit in the fridge for very long.
- 1 32-oz package of frozen cubed hash browns
- 2 cans of cream of chicken soup
- 16 oz. sour cream
- 10 oz. grated cheddar cheese
- 1 small onion chopped
- 1 tsp. garlic salt
- 1/2 tsp. pepper
- 1/4 c. plus 2 T. butter
- 2 to 3 c. crushed cornflakes
- Chop onion and cook in microwave with 1/4 c. butter until onions are tenders. (Three or four minutes).
- Mix chicken soup, sour cream, cheese, salt, pepper and cooked onions together.
- Add in the hash browns and spread into an 8×11 in glass pan (or larger) greased with cooking spray.
- Add a layer of shredded cheese on top the potato mixture. Then sprinkle with crushed cornflakes.
- Drizzle 2 T. melted butter over the top. Cover with foil. Bake 30-45 minutes at 350 degrees until hot and bubbly.
- Uncover the last 20 minutes to brown the cornflakes.
This recipe can be made ahead of time and refrigerated until you are ready to bake it.