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  • 2 lb package Frozen Cubed Hash Browns thawed
  • 2 cups sour cream
  • 1 can cream of chicken soup
  • 1/2 cup butter, melted
  • 1 tsp of your favorite all-purpose seasoning or rub (We like to use either The Rocks or 100 Proof for this recipe
  • 1/4 cup diced onion
  • 2 cups sharp shredded cheddar cheese
  • 2-3 cups corn flakes finely crushed
  • 1/4 cup butter, melted

Thaw frozen hashbrowns in a colander to allow the liquid to drain (you can skip this step but will need to cook the casserole a little longer). Combine sour cream, soup and melted butter in a bowl and mix well. Add seasoning, diced onion and cheese. Mix until combined. Add potatoes to mixture and stir until all combined. Place in a greased 9x13 pan. Mix 1/4 cup melted butter with crushed cornflakes and sprinkle over hashbrowns. Bake uncovered at 350° for 40-50 minutes.

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