Owned by our farm families in New York & New England — Since 1919
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2 pounds of frozen hash browns
1/4 tsp of pepper
3/4 cup Cabot Unsalted Butter, melted and divided
1 cup of Cabot Regular Sour Cream
1/2 cup onion, diced
1 cup of milk
6 ounces Cabot Extra Sharp Cheddar (about 1 1/2 cups)
1 teaspoon salt
1 can of Cream of Chicken Soup
2 cups of Cornflakes, crumbled
1. Spray a 9x13 pan with non stick spray.
2. Pour hash browns in to pan. Mix 1/2 cup of melted butter, diced onion, salt, soup, pepper, sour cream, cheese, and milk. Pour over potatoes. Sprinkle cornflake crumbs and 1/4 cup of melted butter over the top and bake at 350 degrees for about 1 hour.
Recipe courtesy of Morgan Hill Farm, Bridport, VT, one of the 1,200 farm families who own Cabot Creamery Cooperative.