Albertsons Fresh
Summertime Fun, p. 26
1 bag
frozen hash browns
1
can(s) cream of chicken soup
2
cup(s) sour cream
½
teaspoon(s) salt
2
cup(s) cheddar cheese shredded
1/3
cup(s) green onions sliced
¼
teaspoon(s) black pepper ground
2
cup(s) corn flakes crushed
¼
cup(s) butter melted
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| This always seems to me like the tidiest way to crush cornflakes. |
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| And it's kinda fun, too! |
Preheat oven to 350F. Coat 13x9 baking dish with nonstick
cooking spray.
In a large bowl, whisk together soup, sour cream, salt and
pepper.
 |
| I used cream of mushroom soup, actually, to make it vegetarian. |
Stir in cheese, onion and hash browns until well mixed.
 |
| Mixed? |
 |
| WELL-mixed. |
Spoon evenly
into baking dish.
 |
| EVENLY. |
In a medium bowl, mix together cereal and butter. Sprinkle
evenly on top of hash brown mixture.
 |
| It looks like it's for eating immediately. But it's totally not. |
 |
| EVENLY. |
Bake uncovered for about 45 minutes, or until hot and
bubbly.
 |
| There's nothing like your loyal favorite casserole dish. |
Allow to rest for 5 minutes before serving. Garnish with additional
sliced green onion if desired.
 |
| Ready to go to the potluck! |
My Rating: 5/5 "Not something to eat very often, of course, but dear God if you feel like a calorie splurge (especially around the holidays, when calorie splurges become exceedingly appropriate), this is a prime candidate."
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