Source:

The Sutter Creek Inn

Serves/Makes:8

Ingredients

• 1 2 lb (.9 kg). package frozen hash browns or diced potatoes, thawed
• 2-1/2 cups (600 ml) grated cheese (monterey jack and swiss)
• 2 cups (475 ml) sour cream
• 1 can cream of mushroom, celery or chicken soup
• 1/2 cup (125 ml) onion, chopped
• 1/4 cup (60 ml) melted butter
• 2 cups (475 ml) ham, chopped (opt.)
• 2 cups (475 ml) cornflakes, crushed
• 1/4 cup (60 ml) melted butter

Preparation

• Preheat over to 350 degrees (175 C.).
• Combine in large bowl and mix first six ingredients.
• Spread in 7 x 10" oven-proof casserole, sprayed with Pam.
• Sprinkle cornflakes over top--drizzle melted butter over all.
• Bake until bubbley -- approximately 35-45 minutes.

Comments

This recipe was delicious when we had it for breakfast at the Sutter Creek Inn. Never content to leave well enough alone, I doubled the recipe, used light sour cream and one can each mushroom and chicken soup, eliminated the first 1/4 c. melted butter, and didn't use any ham and it still turned out great. The Sutter Creek Inn is a delightfully funky bed and breakfast inn with wonderful grounds in historic downtown Sutter Creek, California.