Cheesy Hashbrown Potatoes with Ham
by Jes Mostek
serves: 12
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 This is the best, easiest, never soupy recipe I have ever come across for cheesy potatoes!
This recipe yeilds 12 servings, but if you are using it as a main course, it will feed 6 people. |
| Ingredients: |
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2 lb. |
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shredded potatoes |
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1/2 c. |
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onion, grated or finely diced |
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2 c. |
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shredded cheddar cheese |
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1 (10 oz.) can |
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condensed cream of chicken soup |
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2 c. |
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sour cream |
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2 c. |
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diced ham (optional) |
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3 c. |
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corn flakes, slightly crushed |
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1/2 c. |
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butter, melted |
| Directions: |
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Preheat oven to 350°F.
In a large mixing bowl, combine potatoes, onion, cheese, soup, sour cream, and ham.
Pour into ungreased 9" x 13" pan.
Rinse and dry the mixing bowl and combine cereal and melted butter. Spread cereal mixture over top of potato layer.
Bake for 45 to 60 minutes (until hot and bubbly).
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