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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Another OAMC recipe. My mom has made this for as long as I can remember and I've always loved it. Hope you do too! Ingredients:
1 lb shredded hash brown |
1 lb o'brien potatoes |
1 cup sour cream |
1 teaspoon salt |
1/4 teaspoon pepper |
1 (10 3/4 ounce) can cream of chicken soup |
1 1/2 cups cheddar cheese, grated |
1/4 cup melted butter (optional) |
1/4 cup crushed corn flakes (optional) |
Directions:
1. Mix all ingredients except butter and cornflakes.
2. Place mixture in greased 9x13 pan.
3. If using cornflakes, mix them with the butter and top the potatoes with the mixture.
4. Bake and 350°F for 45 minutes.
5. *OAMC*- Freeze as is, then when you're ready to eat them, thaw the potatoes, then cook as directed. Simple as that!
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