This recipe comes highly recommended and is a family favorite from our own Sara Aulebach, Executive Assistant and Marketing Coordinator.
Ingredients:
- 1 30oz bag of frozen shredded hash brown potatoes
- 1 can cream of chicken soup
- 16oz shredded cheddar cheese
- 1 16oz of sour cream
- 1 stick of salted butter
- Cornflakes for topping (if desired)
Directions:
- Thaw frozen shredded hash brown potatoes in large bowl
- Once thawed, add cream of chicken soup, cheese, sour cream and melted butter
- Mix thoroughly and spread into sprayed 8×11 pan or any size
- Top with crumbled cornflakes
- Bake at 350 uncovered for an hour; should be slightly brown on top