Prep Time: 15 -20 minutes
Total Cook Time: 1 hr. - 1 hr. 20 mins.
Serving: Big Crowd!
- 4 lbs frozen hash browns (I use the diced kind and normally a generic brand)
- 1 stick of no-salt butter (Real butter!)
- 2 (10 1/2 ounce) cans cream of chicken soup
- 1 container of all-natural or fat free sour cream
- 1 bag shredded cheddar cheese or crumbled Velveeta (You'd be surprised how many people are allergic to cheddar cheese so Velveeta is a nice alternative)
- 1/4 cup diced onions (I use frozen chopped onion & sauté them in a little olive oil before adding them to the mix)
- A small box or bag of generic Corn Flakes
- Season to taste. I use a little bit of salt (You can always add salt but you can’t take it away), pepper, garlic powder and Nature’s Seasoning (I use this in almost everything I cook)
- One box of no-salt chicken broth (You will NOT use the entire box!)
- Defrost potatoes, melt ½ cup of butter, and mix together the hash browns, ½ cup of butter, soup, sour cream, onions (if you sauté, don't put the oil in the mix) and approximately ½ the bag of cheese ingredients. I gradually add a little chicken broth as I mix to keep the mixture nice and moist. Who likes dry potato casserole? Not me! You have to use your best judgement on this part, I don't have a measurement.
- Pour mix into a large dish. I normally use a disposable pan, especially if I’m taking it to a large gathering or potluck. No clean up!
- Sprinkle the remaining cheese on top, don’t get too carried away with the cheese. You want to be able to taste the potatoes!
- Melt the remaining stick of butter.
- Cover the top of your mix with Corn Flakes.
- Drizzle the melted butter on top of the Corn Flakes.
- Bake at 350 degrees for about 1 hour to 1 hour & 15 or 20 minutes. You’ll need to watch it. The above recipe is more like a “double” batch. Watch for it to bubble and then you should be good-to-go! Or good-to-serve, I guess!
This recipe is definitely a crowd-pleaser! I don't think I've ever had leftovers. It's easy to make ahead of time too. If you want to make it the night before. Do everything with the exception of the Corn Flakes and butter the night before. Add the Corn Flakes, drizzle butter, and bake about an hour and half before you're ready to leave your house or serve it to your guests.
Sadly, I don't have a picture but someone asked me for a recipe they could take to a potluck so I thought I would go ahead and post it. Especially since the holiday season has begun, I thought some of you might need a recipe of this kind too!
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