CRUNCHY POTATO CASSEROLE #EASYRECIPES #POTATO
This crunchy potato goulash is an exceptionally simple side-dish to get ready for the occasions. The majority of the fixings are set into a goulash dish and afterward heated in the broiler. No extra cooking is required as the stove does almost the majority of the work for you. This dish joins cubed hash tans with acrid cream, cream of chicken soup and cheddar. What is extremely incredible about this dish is the corn chips as the garnish. The beat of the meal is stacked with crunchy squashed cornflakes. Appreciate.
INGREDIENTS:
- 2lbs frozen southern style hash browns
- salt and pepper
- 8 ounces sour cream
- 1 can cream of chicken soup
- 8 ounces shredded cheddar cheese
- ½ cup butter
- 2 cups crushed cornflakes
INSTRUCTIONS:
- Preheat the oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray. Place the frozen hash browns into the baking dish. Season with salt and pepper. Melt ¼ cup of the butter and pour it over the hash browns. In a medium bowl combine sour cream, cream of chicken soup and cheddar cheese. Spread the mixture over the potatoes in the casserole dish.
- Melt the remaining ¼ cup of butter and mix it with the 2 cups of crushed corn flakes. Sprinkle the cornflakes over the top of the casserole.
- Cover the casserole dish with aluminum foil. Place into the oven and bake for 1 hour. After 1 hour, remove the tin foil and cook for an additional 15 minutes or until the cornflakes are browned on top and the casserole is bubbly.
For more detail :http://bit.ly/2YCVein
