This is an all-time favorite with everyone except one FishBoy. (He does not do cream of chicken soup in anything.) You can make these ahead of time and pop them in the oven a few hours before serving. So good.
2 cans cream of chicken soup
1 cup sour cream
1 cup grated cheddar cheese
1/4 cup minced onion
salt and pepper
32 ounces frozen hashbrown potatoes
1 cup cornflakes, crushed
3 Tablespoons melted butter
Grease 9 x 13 inch baking dish. In large mixing bowl, combine cream of chicken soup, sour cream, cheddar cheese, and onion. Mix well. Season this mixture with salt and pepper. Stir in potatoes. Spoon this mixture into the prepared baking dish. In small mixing bowl, combine crushed cornflakes and melted butter. Sprinkle over the potato mixture. Bake for 2 hours at 325 degrees.
Linked up at Gluten-Free Easily’s Holiday Food Fest.
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{ 5 comments… read them below or add one }
We love these in our house and they are soooo easy to make!
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This sounds super yummy! Can’t wait to try it–thanks for sharing.
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Instead of Chicken soup, I use one can of potato soup and one can of cheese soup. Try it. It’s yummy!
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Thanks. Using this tonight for our 18 year old daughter's b-day dinner!
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I'm sure that is very tasty! It's hard to beat any kind of casserole that has hash browns as its main ingredient.
Thanks for sharing this on Holiday Food Fest! It's been so much fun participating in this great event with you and the others!
Shirley
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