Recipes
TThis became a family favorite a few years ago when we would do a monthly dinner with some friends, Michael & Tanya. I’m not sure how or when it started, but we would have a monthly dinner and Pictionary date with them. While we no longer see them often, we do think of them often! We fix this the day before and refrigerate it overnight. I have even frozen it a few days ahead to lighten the load the day(s) right before a holiday.
INGREDIENTS:
2 lb bag of frozen, diced hash browns
3/4 cup melt butter (or margarine)
1/2 cup finely chopped onions
1 can of Cream of Chicken soup
1 pint of sour cream
salt and pepper to taste
10 oz (or 2 cups) of grated cheddar cheese
2 cups of Corn Flakes (either crumbs or flakes)
Directions:
Preheat oven to 350 degrees.
Melt butter and set aside a 1/4 cup. Mix all the ingredients, EXCEPT the
Corn Flakes, in a large bowl. Spread mixture evenly in a 9 x13 cake
pan. Add the 1/4 cup of melted butter to the Corn Flakes and spread
evenly over the potato mixture. Bake for 45 minutes at 350 degrees.
Mixing:
Spreading:
I’m sorry I didn’t get a picture of the finished product. My family said all my picture taking was slowing down the cooking. Maybe next time!
