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Creamy Hashbrown Potatoes

Ingredients

  • 30oz bag frozen shredded hash browns, thawed
  • ½ cup melted butter
  • Odyssey® French Greek Yogurt Dip
  • 1 can cream of chicken soup
  • 2 cups Buholzer Brothers® Gouda cheese, shredded
  • 1 tsp. salt
  • 2 tsp. pepper
  • 1 cup cornflakes crumbs
  • ¼ cup butter melted

Directions

  1. Preheat oven to 350°. Prepare a 9×13 pan with non-stick cooking spray.
  2. In a large bowl, combine hashbrowns and ½ cup melted butter.
  3. Add Odyssey® French Onion dip, cream of chicken soup, shredded cheese, salt and pepper to the bowl and stir to combine. Evenly spread mixture into 9×13 pan.
  4. In a bowl, combine cornflakes with remaining ¼ cup melted butter. Spread on top of hashbrown mixture. Cover with foil and bake for 20 minutes. Remove foil and bake for 30 minutes more.

 

For more recipes visit https://odysseybrands.com/feta-cheese-and-greek-yogurt-recipes/

Learn more about Buholzer Brothers Gouda cheese here:

Gouda

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