- 16 lb Hash brown potatoes, cubed
- 8 cups Yellow Onion , diced
- 8 can Cream of chicken soup
- 64 oz Sour cream
- 8 stick Butter, 4 oz , melted
- 8 cups Corn flakes crumbs, or potato chips
- 64 oz Sharp Cheddar Cheese, shredded
- -8 Salt & Pepper
ingredients
directions
1. Thaw potatoes slightly. |
2. Saute onions in few teaspoons of oil or butter until translucent. |
3. Mix soup, melted butter, and sour cream together. |
4. Stir cream mixture, sauteed onions, cheese and potatoes until evenly coated. |
5. Salt and pepper to taste. Pour into 13 x 9 pan and spread out with spatula. |
6. Bake at 350 degrees uncovered until golden brown. Usually around 1 hour. |
7. If you want a crunchy top, cover with corn flake crumbs, potato chip crumbs or ritz cracker crumbs. Add a little melted butter to crumbs, coat evenly. Sprinkle crumbs over top of potatoes. |
Keywords
gnvdc, kevin, dehetre
