Wednesday, May 11, 2011
I brought this to a small Mother Day's gathering and this simple casserole won new devotees for its cheesy, crispy, potato goodness. I mixed all the ingredients together ahead of time, sans cornflakes which I added just before baking, so it was a timesaver. Serves 8-12 people, depending on appetites.
2 pounds frozen hashbrown potatoes (the diced potato kind, not the shredded)
1 can cream of chicken soup
1 pint of sour cream
2 cups shredded cheddar cheese (other cheeses also work well)
1 cup (or more!) crushed corn flakes
1/4 cup butter, melted
Preheat oven to 350*F. Generously butter a 9-inch x 13-inch baking dish. Combine the first four ingredients together (can use the casserole dish to save a dish). Top with the crushed corn flakes and butter.
Bake for 60-90 minutes. Serve hot. Rewarms well but the cornflakes loose some of their crunch.