Sunday Spuds
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From the kitchen of Jessie Atkinson
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
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Recipe Details
|
Bake Time: |
60
minutes |
Tags: | Gluten‑free, Good for parties/potlucks, Kid friendly, Vegetarian |
Ingredients
2 pound bag frozen hash brown potatoes
1 teaspoon salt
1/2 cup chopped onion (optional)
1 container (12 ounce) sour cream
1/2 cup melted butter
dash of pepper
1 can cream of chicken soup
2 cups grated cheddar cheese
2 cups crushed cornflakes
1/4 cup melted butter
Directions
Let potatoes thaw partially.
Preheat oven to 350 degrees.
Place potatoes in a 9x13 cake pan, and drizzle 1/2 cup melted butter over potatoes.
Mix together chicken soup, chopped onion, sour cream and cheddar cheese.
Pour over potatoes and stir to mix well.
Top with the crushed cornflakes. Drizzle 1/4 cup melted butter over cornflakes.
Bake for 1 hour.
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