Thursday, May 28, 2009
This is one of Ryan's moms famous recipes! It is always included Christmas dinner with her amazing brisket, which I will be sure to include as well. They really are good and a great side dish to any meal. And again, really easy. Do you sense a theme in my cooking? (Again, I stole the pic off of Christy's blog. Thanks Christy!)
1 (2lb) bag of frozen cubed hash browns
2 cups sour cream
2 cups shredded sharp cheese, + ½ cup for topping
2 cans cream of chicken soup, undiluted
Small bunch of green onions, sliced
Mix all ingredients together except the hash browns (and the ½ cup of additional shredded cheese) in a large bowl.
Add the hash browns and mix together thoroughly.
Mix the remaining cheese with 2 cups of corn flakes which have been lightly crushed.
Bake potatoes at 350⁰ for 30 minutes. (You can cook them a little longer to make sure they are done!) Cover top with corn flake/cheese mixture and bake an additional 15 minutes until potatoes are bubbling and top has browned.