Monday, November 19, 2012

Sour Cream Hash Brown Potatoes

These are fantastic!  This is one of my Mom's recipes; everyone that tries this dish love it!  

You can mix this up a day or two in advance and just refrigerate until ready to bake.  Enjoy!

Ingredients for Potatoes:
-32 oz. bag frozen southern style or regular hash brown potatoes
-1/2 cup melted butter
-2 cups shredded cheese {I like cheddar best, but use what you have or like most}
-2 cups (16 oz.) sour cream
-1 onion, diced {or 1/4 cup dried onion}
-1/2 cup milk
-1 (10.75 oz.) can cream of mushroom or cream of chicken soup

Ingredients for Topping:
-1/4 cup melted butter
-1 to 1 1/2 cups crushed cornflakes

1. Combine sour cream, cream soup and milk in a large bowl.
2. Whisk together.
3. Add 1/2 cup melted butter.
4. Whisk well.
5. Stir in onions. {Here I used dried.}
6. Add shredded cheese.
7. Mix well.
8. Pour in frozen potatoes.
9. Stir well with a large spoon or spatula.
10. Spread potato mixture into a greased 9 x 13 baking dish.
11. Make topping.
Mix melted butter and crushed cornflakes.  Make sure that the butter lightly coats all of the cornflakes.
12. Evenly sprinkle the buttered cornflakes over the potato mixture.
13. At this point you can cover them for up to 2 days before using or bake immediately in oven preheated to 425 degrees for 45 minutes to 1 hour.
14. Enjoy!  They'll be a hit!
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