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Great for a breakfast or dinner side.
Ingredients
- frozen hash brown potatoes: 1 pack (2 pound pack, thawed)
- sour cream: 1 container (16 ounce container)
- onion: 1 cup (chopped)
- condensed cream of chicken soup: 1 can (10.75 ounce can)
- ounces shredded Colby cheese: 8 piece
- ⅓ tablespoons butter: 5 piece (melted)
- salt and ground black pepper: (to taste)
- corn flakes cereal: 2 Tbsp (crushed, optional)
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C).
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Mix hash brown potatoes, sour cream, onion, cream of chicken soup, Colby cheese, and melted butter in a bowl; season to taste with salt and black pepper. Transfer mixture into a 9x13-inch baking dish and sprinkle top with corn flake crumbs.
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Bake in the preheated oven until the casserole is bubbling, about 1 hour.
