Ingredients
- 1 (2 lb.) pkg. frozen hash brown potatoes, thawed
- 1/4 cup butter
- 1/4 cup chopped onion
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 (8 oz.) pkg. grated Cheddar cheese
- 1 (8 oz.) carton sour cream
- 1 (10½ oz.) can cream of chicken soup
- 1/2 cup corn flake crumbs
- 2 tablespoons butter, softened
Preparation
- Mix first eight ingredients
Grill Method:
- Spoon mixture onto two sheets of heavy duty foil (18x30”)
- Combine corn flake crumbs and butter; sprinkle over top of potatoes
- Pull crosswise edges of foil upward; make double folds squeezing foil edges tightly
- Double fold end edges of foil to securely seal packet
- Place sealed edge down on grill 4” from medium heat
- Grill 20 minutes
- Turn packet over; grill 20-30 minutes
- Serve from packet
Oven Method:
- Place potato mixture in large buttered casserole
- Combine corn flake crumbs and butter; sprinkle over top
- Bake covered in 350° oven till bubbly hot (40-50 minutes)
