- 12 large potatoes or one 32-ounce bag of frozen shredded hash browns
- 2 (10 3/4 ounce) cans of condensed cream of chicken soup
- 2 cups sour cream
- 1 1/4 cups of grated cheddar cheese
- 1/2 cup +2 tablespoons of butter, melted
- 1/3 cup chopped white onions
- 2 cups crushed corn flakes
Preheat oven to 350 degrees F. Peel potatoes and boil for 30 minutes or just until tender. Cool and grate like hash browns into a greased 9x13-inch baking dish (or put hash browns into a greased baking dish).
In a medium sized bowl, combine and gently mix soup, sour cream, cheese and 1/2 cup of melted butter and onions. Fold into potatoes. In a small bowl, combine the crushed corn flakes and 2 tablespoons of melted butter. Sprinkle on top of potato mixture. Bake for 30 mintues.
Serve up piping hot!
