Ok, while there is nothing vintage or unique about this recipe, it was handed down to me about 20 years ago so it’s been around awhile for sure. For me it was a standard in Iowa at all get togethers where bringing food was required. Just the other day I happened to run into it at work during a breakfast birthday party (not in Iowa). Folks were loving it and asking how it was made. I hadn’t made it for years, but could recite the recipe from heart. I recently ran across my original recipe card. I post this just in case you somehow have missed it and need an ooey gooey potato dish. Enjoy and hand it down!
1 2 lb (if they still make this size) bag hash browns (caution: thaw these and it all cooks better)
1 c. melted butter (divided in half)
1 pint sour cream
1 can condensed cream of chicken soup
1/2 c. chopped onion
2 c. shredded cheddar cheese
2 c. cornflakes crushed in 1/2 c. butter
salt and pepper to taste
Combine potatoes with 1/2 cup butter. Stir in everything but cornflakes. Combine cornflakes with 1/2 cup melted butter. Spread on top. Cover and bake at 350 for 20 minutes . Uncover and bake for 20 minutes more.
Those hash browns can be tricky. May have to cook a little longer.