Darlene’s Sour Cream Baked Potatoes
📜 Collection: Unknown Twenty Six | ✍️ Attribution: Darlene | 📂 Category: Sides Discover a comforting and creamy side dish featuring hash browns, tangy sour cream, and melted cheese, topped with crunchy flakes. Perfect for large gatherings, this easy casserole bakes to golden perfection.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour | None | 12 servings |
🔪 Key Equipment
- Baking dish
- Mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 lbs | Hash Browns | Thawed |
| 1 can | Cream of Chicken Soup | |
| 1 pt | Sour Cream | 2 cups |
| 1 | Onion | Medium, chopped |
| 1 cup | Cheddar Cheese | Grated, or more to taste |
| 1/2 cup | Butter | Melted |
| 2 tsp | Salt | |
| As needed | Chips or Corn Flakes | For topping |
Instructions
Step 1: Assembly
- Combine the 2 lbs hash browns, 1 can cream of chicken soup, 1 pt sour cream, 1 medium onion, 1 cup grated cheddar cheese, 1/2 cup melted butter, and 2 tsp salt in a large mixing bowl and mix well.
- Transfer the mixture into a greased baking dish.
Step 2: Baking
- Top the mixture with crushed chips or corn flakes.
- Bake uncovered at 350° for 1 hour until bubbly and golden brown on top with a slight crispness.
💡 Make-Ahead & Storage: Assemble the casserole a day in advance, cover, and refrigerate until ready to bake, adding the topping just before going into the oven.
Original Recipe Scan
