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Cheesy Potato Bake Recipe

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This recipe for Cheesy Potato Bake is from The Wedding Cookbook for Jenna and Adam, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
32 oz. frozen hashbrowns
1/2 c. butter or margarine
1 can cream of chicken soup
1 pint sour cream
1/2 c. milk
1/2 c. finely chopped onions
2 cups grated cheddar cheese
1 c. crushed corn flakes
Directions:
Directions:
Preheat oven 350º.
Melt 1/2 c. butter or margarine and pour into 9 x 13 pan. Add
1/2 of hash browns. In separate bowl, combine soup, sour
cream, milk and onions. Pour half of this mixture over
hashbrowns. Sprinkle 1 c. grated cheddar cheese on top.
Add remaining hashbrowns and pour remaining mixture on
top. Sprinkle remaining cheese on top and cover with
crushed corn flakes. Drizzle 2 tbsp. melted butter or
margarine over
top. Bake for about 45 minutes.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
Takes about 30 minutes (or less) to put together.
Personal Notes:
Personal Notes:
Can be made a head of time and frozen or placed in refrigerator
for a short time (over night) and baked next day. Great for
serving a large group of people. Easy to take to a pot luck. One
of our favorties.

 

 

 

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