Shirley's Recipes

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Name: PYC Potato Dish
Key Ingredient: hashbrowns
Preparation: bake
Cuisine: American
Source: Leanne Van Horn
Food Group: vegetable
Meals: brunch, dinner
Courses: side
Temperature: hot
Effort: easy
Prep. Time: :15
Elapsed Time: 1:15
Servings: 12


1 (2 pound) bag frozen hashbrowns, thawed
1/4 teaspoon ground black pepper
1 teaspoon salt
1/2 cup dry onion flakes
1 can cream of chicken soup
1 pint sour cream
2 cups grated cheddar cheese
1 cup crushed cornflakes
1/4 cup butter, melted

Put hashbrowns in a greased 13 x 9 x 2-inch pan. Mix together, pepper, salt, onion flakes, cream of chicken soup, sour cream and grated cheddar cheese. Cover with crushed cornflakes and dribble with melted butter. Bake at 300F. for 1 hour.

Note: If making ahead of time, only mix in 1/2 of the cheese in the main mix. Next day right before baking, sprinkle main mix with the other half of cheese and then the cornflakes and butter.

Leanne Van Horn?31 March 2008, 13:52

To reduce fat, I have used low-fat versions of the soup and sour cream. I have also omitted the melted butter on the top.


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