One of my favorite dishes. I don’t know why I’ve never tried making it before. I’ve actually found myself wondering the same thing about a lot of other foods recently.
I absolutely love these potatoes. The idea to try these with freeze-dried ingredients actually came from my good friend Rose (Thank you for the inspiration!) They turned out perfect!!! It was so easy and I love the fact that my potatoes/hashbrowns don’t have to be taking up space in my freezer.
1/4 cup of freeze dried onion, reconstituted
2 cans of cream of chicken soup
2 cups of powdered sour cream, reconstituted (2 cups of powder, one of water)
1/2 tsp. salt
2 cups of grated freeze dried cheese, reconstituted
6 cups of freeze dried potato shreds, reconstituted (or 2lb bag of frozen hash browns)
3/4 c cornflakes, crushed and firmly packed
4 Tbsp butter, melted (optional)
1. Combine your onions, soup, sour cream, salt, and cheese. Stir in potatoes. Pour into a 9x13 inch pan.
2. *Combine crushed cornflakes and melted butter.
3. Sprinkle cornflakes over the top of your potatoes.
4. Bake at 350 degrees for 40-50 minutes. Makes 12 servings
*If you are interested in more onion flavor feel free to add more. The original recipe calls for 1 medium onion, chopped and cooked in 1/2 cup of butter until soft.
It’s delicious and can be served with all sorts of meats and other entrees.