Potato Bake

• Preheat oven to 350F
• In a large bowl, combine sour cream, cream of chicken soup, 1 stick/8 tablespoons melted butter, and seasonings.  If you like, you can mix all ingredients in the baking dish instead of using a separate bowl.
• Add potatoes (frozen or slightly thawed) and shredded cheese then mix together.  Spread mixture into a 9”x13''baking dish.
• Put cornflakes in a ziplock bag and crush, then add 4 tablespoons of melted butter to the bag and shake together. Sprinkle evenly over potatoes.  If using Panko bread crumbs, sprinkle directly on top of the potato mixture without butter.
• Bake uncovered at 350F for 45 minutes. Garnish with Parsley flakes/fresh.

INGREDIENTS

• 1 bag cubed, frozen hash browns, approx. 30 ounces
• 12 ounces sour cream
• 10.5 ounce can cream of chicken soup
• 1 1/2 sticks salted melted butter
• 2 cups shredded cheddar cheese
• 3 cups plain corn flakes cereal OR 1 cup of  Panko bread crumbs

SEASONING

• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried minced onion
• 1 teaspoon granulated garlic

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PREPARATION

• Preheat oven to 350F
• In a large bowl, combine sour cream, cream of chicken soup, 1 stick/8 tablespoons melted butter, and seasonings.  If you like, you can mix all ingredients in the baking dish instead of using a separate bowl.
• Add potatoes (frozen or slightly thawed) and shredded cheese then mix together.  Spread mixture into a 9”x13''baking dish.
• Put cornflakes in a ziplock bag and crush, then add 4 tablespoons of melted butter to the bag and shake together. Sprinkle evenly over potatoes.  If using Panko bread crumbs, sprinkle directly on top of the potato mixture without butter.
• Bake uncovered at 350F for 45 minutes. Garnish with Parsley flakes/fresh.

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