Crispy, Cheesy Potatoes (Oamc)
photo by Lavender Lynn
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Yields:
-
3 sides
- Serves:
- 6-8
ingredients
- 96 ounces frozen shredded hash browns
- 3⁄4 cup onion, chopped
- 48 ounces sour cream
- 4 1⁄2 cups cream of chicken soup, slightly thinned with milk
- 4 1⁄2 cups cheddar cheese, shredded
- 6 cups corn flakes cereal
- 1 cup butter, melted
directions
-
ASSEMBLY DIRECTIONS:
- Thaw the potatoes just slightly and break them apart well.
- Mix the onion, sour cream, cream of chicken soup and cheddar cheese.
- Stir in half of the potatoes and mix well.
- Stir in remaining potatoes.
- In another bowl or pan, melt the butter.
- Stir the cornflakes into the melted butter.
-
FREEZING AND COOKING:
- Place the potatoe mixture in freezer bags.
- Label and freeze.
- Place corn flake/butter mixture into a small freezer bag or container.
- Attach to the potato mixture.
-
TO SERVE:
- Thaw potatoes and crumb topping.
- Put into a sprayed or greased 9x13 pan and top with the crumb mixture.
- Bake at 350 degrees for 1 hour.
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RECIPE SUBMITTED BY
I am blessed with a wonderful dh and four fantastic, crazy children. I am a stay at home mom who works from son up till son down.
My favorite cookbook is not one that I cook with very often, it actually sits on top of my pantry propped up in an old basket. The cookbook was given to my grandmother just prior to her marriage to my grandfather and it has the family prayer and some recipes that my great-grandmother penned in her own hand inside. It is called All About Home Baking.
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