Everybody has this recipe and has made it for millenia, but I made my first batch of these this year, and wanted to put the recipe on this blog for future reference. I joke that instead of crushed cornflakes on top, we should put crushed statins, but then maybe you have to be of a certain age to get the reference. Let’s just say, I’ll try not to make these unless I’m going to share them.
Preheat oven to 350 degrees.
Saute ¾ cup diced onion in 3 Tablespoons of real butter, until the onion is transluscent.
Add 2 cloves garlic, minced, and then cook for another minute or two, but don’t let the vegetables brown.
In a large bowl, place:
1 (30 ounce) bag of frozen, shredded has brown potatoes — if frozen (mine were), poke at it with a sturdy spoon to break it up a little
1 (10.5 ounce) can condensed cream of chicken soup–fish out the big pieces of chicken meat
1 cup LITE sour cream
1 teaspoon salt
½ teaspoon ground pepper
1-1/2 cups cheddar cheese, shredded
Add onion mixture to the above and stir well until mixed. Keep stirring, keep stirring.
Melt 3 Tablespoons real butter, and add to 1½ cup crushed cornflake crumbs, about one-half of a small box. Stir to mix.
Place potato mixture into a 9 x 13″ pan, pressing firmly into place. Sprinkle 1/2 cup cheddar cheese over the surface, then spread the conflake crumbs over the top of that.
Bake for 90 minutes or until cooked throughout and bubbly.
Here’s a couple of photos of what was going on: