Hashbrown Cheese Bake (Printable Version)
# What You'll Need:
→ Main
01 -
80 grams crushed cornflakes
02 -
0.25 teaspoon ground black pepper
03 -
1 teaspoon salt
04 -
80 grams onion, chopped
05 -
170 grams butter, melted, divided
06 -
225 grams sour cream
07 -
300 grams condensed cream of chicken soup
08 -
200 grams shredded Cheddar cheese
09 -
900 grams frozen hash brown potatoes, thawed
# Steps to Follow:
01 -
Once it’s out of the oven, let things chill out for a few minutes. Then dig in and share.
02 -
Stick the dish in your heated oven and put the lid on. Let it warm up for about 40 minutes till everything’s hot and the top has a nice golden crunch.
03 -
Toss those buttery cornflakes all over the top of the potato mix. Cover it up completely for a good crunch.
04 -
Melt the rest of the butter in a saucepan and toss in the cornflakes. Stir till they’re all shiny and well mixed.
05 -
Take your mixture and spread it out in a 3-litre casserole dish. Use a spatula to get it nice and even.
06 -
Mix up the thawed hash browns, shredded cheddar, condensed chicken soup, sour cream, most of the melted butter (about 115 grams), onion, salt, and pepper in a big bowl. Stir until everything's nicely blended.
07 -
Fire up your oven to 175°C. Get all your stuff ready to go.
# Additional Tips:
01 -
Try using both sharp and mild cheddar cheese for a richer flavor boost.