Ingredients: |
Ingredients: 32 oz. bag frozen hash browns
6 oz. shredded medium cheddar cheese
3 oz. shredded Monterey Jack cheese
1 can Campbell's Cream of Chicken Soup
1 can Campbell's Cream of Roasted Garlic Mushroom Soup
16 oz. sour cream
2 garlic cloves, minced
1 small onion, chopped
1/4 tsp. freshly ground pepper
6 tbsp. melted butter
Topping:
3 cups crushed cornflakes
2 to 3 tbsp. butter
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Directions: |
Directions:Defrost potatoes overnight. Put thawed potatoes in a colander lined with paper towels to absorb extra moisture. In a large bowl combine cheeses, soups, sour cream, garlic, onion and pepper. Add melted butter; mix well. Stir in thawed potatoes; mix well. Spray non-stick cooking spray on bottom and sides of a 13x9x2-inch pan. Place potato mixture in pan, cover with tin foil and bake in a preheated 375º for 1 hour. Potatoes should be bubbly. Topping: Melt butter in a large frying pan. Add crushed corn flakes. Stir until well-coated and lightly brown. Remove tin foil from potatoes. Sprinkle cornflakes on top of potato casserole and bake uncovered for an additional 10 minutes or until topping is brown. Note: For large parties, I will double this recipe. Double all the ingredients except for the following: Use 3 cans of soup (2 cans cream of chicken and 1 can of cream of roasted garlic mushroom soup), 1 large onion, 8 ounces medium shredded cheese, 4 ounces of shredded Monterey Jack cheese and 8 tablespoons of butter. You do not need to double corn flake mixture. Increase cooking time to 1 1/2 to 1 3/4 hours. |
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