INGREDIENT THAT I USED
A thawed PKG. Of frozen hash brown potatoes.
Melted butter, about half cup.
A can Of condensed cream of {chicken soup}.
About 8 ounces of sour cream.
2 small onions, chopped. (You can use one medium onion).
Cheddar Cheese, I used it shredded, about 2 cups, you can use more or less, as you want.
1 TSP.Of sea salt.
1/2 TSP.Of black pepper.
2 C.Of crushed cornflakes cereal.
Another third cup of melted butter.
HOW I MADE IT?
STEP 1:
I preheat the oven to 175 degrees C=350 degrees F.
STEP 2:
I combined the hash browns with the half cup of melted butter, the chicken soup sauce, onions, sour cream, shredded Cheddar cheese, salt, and black pepper in a big bowl, I mixed well till all the ingredients are well combined.
STEP 3:
I transferred the mixture to a 3quart casserole dish.
STEP 4:
I poured the 1/4 cup of melted butter in a medium saucepan, and sautéed in the cornflakes over low-medium heat for 5 minutes, stirring continuously.
STEP 5:
I spread the crispy cornflakes on top of the casserole.
STEP 6:
I baked for 30 minutes in my preheated oven. And I served it immediately.
ENJOY.
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