Stephanie Says: Frozen potatoes are a necessity for the baking times to be right. I actually use dry onion flakes reconstituted instead of fresh onion. You can also substitute the corn flakes for crushed Ritz crackers or potato chips. This recipe can be doubled for a larger party, but remember to adjust the baking times to suit the larger volume.
- 16 oz. hash brown potatoes, frozen
- 16 oz. diced potatoes, frozen
- 10¾ oz. Cream of Chicken soup
- 1½ oz. sharp cheddar cheese, shredded
- ½ c. butter, melted
- ½ c. onions, chopped
- ½ tsp garlic salt
- ½ tsp seasoned salt
- 2 c. corn flakes, crushed
- 2 tbsp butter, melted
- Grease 9"x13" baking dish. Preheat oven to 350°F.
- In a large bowl combine soups, sour cream, cheese, onions, garlic salt, seasoned salt, & the ½ cup melted butter or margarine. Gently fold in hash browns, then gently fold in diced potatoes.
- Pour mixture into pan. Combine crushed corn flakes & the 2 tbsp melted butter or margarine. Sprinkle on top of potato mixture in baking dish.
- Bake for 30-45 minutes.
Photo Courtesy of Andy Melton on Flickr