This scrumptious potato dish is the perfect side for a BBQ, so cheesy and full of flavor. Feel free to add crumbled bacon or diced ham, to kick it up a notch. It could even be served cold, as a cheesy potato salad.
Recipe Stats
Total Time: 50 minutes
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 12
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Ingredients
- 1 (32 oz) bag of frozen hashbrown potatoes, shredded or cubed
- 1 (14.5oz) can cream of chicken soup
- 16 oz sour cream
- 2 cups shredded cheddar
- 2 tbs minced garlic
- 1 onion, diced
- 1/2 tsp salt
- fresh ground pepper, to taste
- 8 oz melted butter, divided
- 1 1/2 cup cornflakes, crushed
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Directions
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine soup and sour cream.
- Next, stir in shredded cheddar, onion, and garlic.
- Add hashbrown potatoes to mixture; stir until potatoes are well coated.
- Add salt; add pepper, to taste.
- Transfer mixture to a 9 x 13 greased baking dish.
- Bake for 30 minutes.
- While hashbrowns are baking, mix crushed cornflakes with 4 oz melted butter.
- After 30 minutes, pour remaining 4 oz of melted butter evenly over hashbrowns.
- Top evenly with crushed cornflakes mixture.
- Continue baking for another 15 minutes, or until top appears brown and crispy.
- Serve warm.
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