• 1, 32-oz. package of shredded hash browns
• 1 c. butter
• 1 c. heavy whipping cream
• 1, 16-oz. container sour cream
• 1 c. cream of chicken soup
• 1 c. cream of cheese soup
• 1 lb. cheddar cheese, shredded
• dried onions, salt and pepper to taste
• Lawry’s Seasoned Salt
• 2-3 c. corn flakes, crushed
Directions
- Break the shredded hashed browns apart in a large bowl, add 1 c. of the cheese and mix. Pour half this mixture into a buttered deep dish, 9″ x 13” disposable aluminum pan.
- Sprinkle dried onions liberally over this layer and shake Lawry’s Seasoned Salt over this layer.
- Cut ½ c. of butter into small cubes or pats of butter and place these evenly over the layer of potatoes.
- In a medium-sized bowl, mix the whipping cream, sour cream, cream of soups and mix well; add remaining cheese and pour this mixture into the other half of potatoes and cheese mixture, stir and then layer on top of the first layer of potatoes and cheese. Sprinkle another layer of Lawry’s Seasoned Salt.
- Cover with aluminum foil and bake for about 70 minutes at 350 degrees.
- Remove from oven, remove foil cover and stir.
- Melt ½ c. of butter and pour over the crushed corn flakes; pour corn flake mix over the potatoes and return to the oven for another 10 to 15 minutes until golden brown and crispy.
- Add salt and pepper to taste. Serve hot.