Yield: 8 Servings
Measure | Ingredient |
---|---|
¼ cup | Butter; melted |
1 can | Cream of Chicken Soup |
3 cups | Shredded cheddar cheese; divided |
8 ounces | Sour cream |
\N \N | Salt and pepper; to taste |
2 pounds | Hashed brown potatoes; cubes |
2 cups | Corn flakes; crushed |
½ cup | Butter |
In a large bowl, mix together melted butter with soup, 2 cups cheese, sour cream and salt and pepper, if desired. Add potatoes and stir until well combined. Spoon mixture into 9 x 13" pan. Top with flakes and then remaining 1 cup of cheese. Cut butter into thin slices and arrange on top of casserole, covering as much as you can. Bake at 350 for 50 min.
NOTES : This is very rich and creamy, everyone loves it! Recipe by: Eat-L with adaptations by Betsy Burtis Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to TNT Recipes Digest by Betsy Burtis <ebburtis@...> on Apr 17, 98