- Monday, October 24, 2011
1 pt sour cream
2 c. grated cheddar cheese
1 (2-lb) bag hash brown potatoes (I used the shredded not the cubed cut)
1/2 c. margarine or butter (I used butter)
1 tsp. salt ( I did use a smoked salt from Central Market,in the bulk section. Love that stuff!)
1/2 tsp. black pepper
1/2 c. finely chopped onion (when I made this Sat I forgot to put the onion in!)
1 can cream of chicken soup
1/2 c. margarine or butter (again used butter, I not a margarine person I want the real deal)
2 c. crushed cornflakes
Defrost hash browns, slightly and crumble up. Mix above ingredients and put in a buttered dish. Bake at 350 for 40-45 minutes.
Topping: Mix margarine/butter with crushed cornflakes and sprinkle on potato mixture.
May add a little extra cheese on top if desired. (I didn't, figured it might make the topping less crunchy, I like crunchy)
Recipe was not clear on when to put the topping on. Using real butter I thought it might brown too much during the full baking time so I let the dish bake about 25 min. before putting the topping on.
Submitted by Nancy Wagliardo