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INGREDIENTS (for 8 to 10 people) - 2 pounds of defrosted Hash-brown potatoes (shredded potatoes) - ¾ stick of butter or margarine - 1 can of Cream of Chicken Soup - 2 cups of Cheddar Cheese - 1 teaspoon salt - ½ teaspoon pepper - 12 ounces of sour cream - Half a box of crushed Cornflakes - ¼ cup of breadcrumbs |
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1. In a big bowl combine hash-browns, soup, cheese, salt, pepper and sour cream. |
2. Grease a 10x15 inch baking dish and sprinkle with the breadcrumbs. (That will make your pan nonstick.) 3. Put the mixture into the baking pan. |
4. Melt the butter (margarine) in a skillet, add the crushed Cornflakes and fry for a short time 5. Spread butter/cornflakes on the top of the potato mixture. |
6. Bake in the oven at 360 degrees for 45 minutes to an hour. 7. I've served them with steak and pickled beets this time, but my family often serves them with ham. |
