Each week, we’re pulling a classic recipe out of the State Journal archives and sharing it here as it was originally printed years ago. Remember, ingredients and cooking techniques change over time so you may want to make some adjustments when trying out a classic recipe.‘
This week’s recipe took second place in the State Journal’s vegetables category in 1992 and was submitted by Mary Whitcomb of Madison.
2 cups grated cheddar cheese
¾ cup butter, melted and divided
2 cups sour cream
½ cup chopped onion
1 large bag southern-style hash browned potatoes, thawed
1 can (10¾ ounces) cream of chicken soup
1 teaspoon salt
¼ teaspoon pepper
2 cups crushed corn flakes
Combine cheese, ½ cup melted butter, sour cream, onion, potatoes, soup, salt and pepper and spoon into a greased 9-by-13-inch pan. Mix together the remaining ¼ cup melted butter and corn flake crumbs; sprinkle on top of potato mixture. Bake at 350 F for 55 minutes.