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Potatoes Side dishes

CRUNCHY POTATO CASSEROLE

CRUNCHY POTATO CASSEROLE

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Course Potatoes, Side dishes
Servings 6

Ingredients
  

  • 2 lbs. hash browns frozen, southern style
  • salt & pepper
  • 8 oz. sour cream
  • 1 can cream of chicken soup
  • 8 oz. Cheddar cheese shredded
  • 1/2 cup butter
  • 2 cups cornflakes crushed

Instructions
 

  • Preheat the oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray. Place the frozen hash browns into the baking dish. Season with salt and pepper
  • Melt ¼ cup of the butter and pour it over the hash browns. In a medium bowl combine sour cream, cream of chicken soup and cheddar cheese. Spread the mixture over the potatoes in the casserole dish.
  • Melt the remaining ¼ cup of butter and mix it with the 2 cups of crushed corn flakes. Sprinkle the cornflakes over the top of the casserole.
  • Cover the casserole dish with aluminum foil. Place into the oven and bake for 1 hour. After 1 hour, remove the tin foil and cook for an additional 15 minutes or until the cornflakes are browned on top and the casserole is bubbly.
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