Ingredients
- Frozen Shredded Hashbrowns (1-2 bags)
- 1/2 cup sour cream
- 2 cans cream of chicken soup
- 1/2 diced onion
- garlic
- Todd’s DIRT
- Shredded Cheese (Cheddar works best)
- Corn Flakes or French’s Fried Onions
Directions
- Preheat oven to 375
- Combine DIRT, onion, garlic, cheese, sour cream and soup in large bowl – stir until mixed
- For added variety, you could also add in cubed ham, bacon, or anything else that sounds delicious
- Place mixture in 9×13 pan
- Cover with more cheese
- Place crushed cornflakes or french’s fried onions on top
- Mix crushed cornflakes with melted butter in a ziploc bag – shake and place over top of the potato mixture.
- Cover with foil and bake for 30 – 45 minutes
- Remove foil and let top brown
- Let rest for a few minutes, then enjoy!