This recipe via my Aunt Janice. It is always a hit at Thanksgiving and pot luck dinners.

  • 2 pound bag of shredded frozen hashbrown taters. Thaw.
  • 1 cup of diced onion
  • 1 can of cream of chicken soup
  • 16 oz. sour cream
  • 1 stick of butter, melted
  • 8 oz. of grated cheddar cheese
  • Salt and pepper
  • Crushed cornflakes

Step by step:
  1. Mix first six ingredients
  2. Add salt and pepper to taste.
  3. If the mixture is not creamy add more sour cream
  4. Spread mixture into a 9×13 pan that has been sprayed with Pam or other cooking spray and then add crushed cornflakes over the top. (I have also used potato chips)
  5. Bake for an hour in a 375 degree oven (F)
  6. Enjoy!


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