Patio Potatoes
Cheesy, creamy &topped with buttery cornflakes, this is the ultimate comfort casserole for any gathering.
12
Servings 12
Ingredients:
- 30 ounces shredded or diced hashbrowns thawed
- 2 cups Prairie Farms Sour Cream
- 1 can (10.5 oz) cream of chicken soup
- 10 Tablespoons Prairie Farms Butter melted (6 Tbls for mixture and 4 Tbls for topping)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 2 cups Prairie Farms Shredded Cheddar Cheese
- 2 cups Cornflakes cereal
Directions:
- Thaw hashbrowns in fridge overnight. Or there are fresh, thawed hashbrowns you can buy as well.
- Preheat oven to 350 degrees. In a large bowl, mix 2 cups of sour cream, can of cream of chicken soup, 6 Tablespoons melted butter, salt/pepper and onion powder.
- Add shredded cheddar cheese and hashbrowns to mixture and combine everything together.
- Spray a 9x13 inch baking dish with nonstick spray and then transfer mixture to pan.
- In a large ziploc, add 2 cups of cornflakes then use a rolling pin or just your hands to crush up corn flakes. Pour 4 Tablespoons melted butter into ziploc with cornflakes and move cornflakes around to get them coated in butter.
- Sprinkle cornflakes over top of hashbrown mixture evenly. Bake at 350 degrees for 40-50 minutes or until top is golden brown.
- Remove from oven and let them sit for about 5 minutes before serving.