Cheesy Potato Casserole
1 bag Ore-Ida® Country Style Hash Browns, thawed
1 cream of chicken soup
2 cups sour cream
½ tsp salt
2 cups cheddar cheese shredded
⅓ cup green onions, sliced
¼ tsp black pepper, ground
2 cups corn flakes, crushed
¼ cup butter, melted
In a large bowl, whisk together soup, sour cream, salt and pepper.
Stir in cheese, onion and hash browns until well mixed.
Spoon evenly into well greased 12 inch Dutch oven.
In a medium bowl, mix together cereal and butter.
Sprinkle evenly on top of hash brown mixture.
Cover and Use 8 coals under and 16 coals on top, Bake at 350 degrees
for about 50 minutes, or until hot and bubbly.
Allow to rest for 5 minutes before serving.
Garnish with additional sliced green onion if desired.
Makes 6 to 8 servings.
1 cream of chicken soup
2 cups sour cream
½ tsp salt
2 cups cheddar cheese shredded
⅓ cup green onions, sliced
¼ tsp black pepper, ground
2 cups corn flakes, crushed
¼ cup butter, melted
In a large bowl, whisk together soup, sour cream, salt and pepper.
Stir in cheese, onion and hash browns until well mixed.
Spoon evenly into well greased 12 inch Dutch oven.
In a medium bowl, mix together cereal and butter.
Sprinkle evenly on top of hash brown mixture.
Cover and Use 8 coals under and 16 coals on top, Bake at 350 degrees
for about 50 minutes, or until hot and bubbly.
Allow to rest for 5 minutes before serving.
Garnish with additional sliced green onion if desired.
Makes 6 to 8 servings.
