Monday, March 22, 2010

Yummy Potatoes

1 (32 oz.) bag frozen hash browns
1 (10 oz.) can cream of chicken
1 pint sour cream
2 c. grated cheese
1/2 c. chopped onions
1 tsp. salt
1 tsp. black pepper
1 c. melted butter, divided
2 c. crushed corn flakes

Mix together hash browns, soup, sour cream, cheese onion, salt and pepper, and 1/2 c. melted butter. Spoon mixture into a 9x13x2 inch pan. Combine the remaining butter and corn flakes and top potato mixture evenly. Bake at 350°F for 60 min.

p.s.- something I like to do is substitute grated, cooked potato for the frozen hash browns. I also like using French fried onions instead of corn flakes and butter, the down side is they burn easy so you have to be careful.


  1. Although Zach would like to agree with you that this qualifies as a vegetable, (well, he'd argue if he could stomach the sour creamy, soupy stuff)I think this has to be a casserole. The tasty stuff sure does cancel out the healthy. Ummm, tasty.

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