1 can of condensed cream of chicken soup (10 3/4 oz)
1 Cup shredded cheddar cheese
1/2 Cup milk
1/2 Cup sour cream
1/3 Cup finely chopped onion
1/2 Teaspoon pepper
1 Package shredded or diced hash brown potatoes thawed (30 oz)
1/2 Cup crushed corn flakes
Instructions
Preheat oven to 350 degrees F. Lightly grease a 2-quart rectangular baking dish; set aside. In a very large bowl, combine soup, cheese, milk, sour cream, onion, and pepper. Stir in potatoes. Spread mixture evenly in prepared baking dish.
Cover and bake for 45 minutes; stir potatoes. Sprinkle with cornflakes. Bake, uncovered, for 20 to 25 minutes more or until heated through and bubbly. Let stand for 10 minutes before serving.
Originally Submitted
6/7/2012
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