Le Food Snob

The secret to this dish’s success was adding an extra can of cream of chicken soup. My mom thought the mixture looked to dry while mixing it. Everyone raved that they were the best this recipe has ever tasted.

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


  1. Chop onion and  cook in microwave with 1/4 c. butter until onions are tenders. (Three or four minutes).
  2. Mix chicken soup, sour cream, cheese, salt, pepper and cooked onions together.
  3. Add in the hash browns and spread into an 8×11 in glass pan (or larger) greased with cooking spray.
  4. Add a layer of shredded cheese on top the potato mixture. Then sprinkle with crushed cornflakes.
  5. Drizzle 2 T. melted butter over the top. Cover with foil. Bake 30-45 minutes at 350 degrees until hot and bubbly.
  6. 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.

Bon Appetit!

Recipe rating: 

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