This recipe for corn syrup-based fudge is for “good fudge.” the one devoid of creams or nuts. Use a candy thermometer for the best results since this fudge also doesn’t take any short cuts.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 2 (10.5 ounce) cans cream of chicken soup
- 1 pint sour cream
- 1 ½ cups grated Cheddar cheese
- ½ cup dehydrated onion flakes
- 1 (30 ounce) package frozen shredded hash browns, thawed
- 1 cup crushed potato chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine condensed soup, sour cream, Cheddar cheese, and onion flakes in a large bowl. Mix in hash browns until well combined. Pour into a 9×13-inch casserole dish. Sprinkle with potato chips.
- Bake uncovered in the preheated oven until cheese is melted and the top is crisp, about 45 minutes.
- You can use mild, medium, or sharp Cheddar.
- You can add cubed ham to make a satisfying main dish.
- You can add herbs like oregano, basil, parsley, or even some garlic for extra flavor.
Nutrition Facts
| Calories | 340 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 13 g |
| Sodium | 587 mg |
| Sugars | 2 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I always use extra cheese , sour cream and hash browns . This is sooo yummy and great dish for church potlucks. Enjoy!
Fabulous!
Back in 50’s & 60’s, it was au gratin potatoes, with cut up ham and if desired, green peppers, baked. New England.
I loved this recipe and it was a big hit with our guests as well! The only change I made was to use cubed red potatoes from our US Chef’s Store instead of the hash browns. I felt it would give it a little more texture. I would do exactly the same thing the next time I make it. Delicious!
Delicious, I’d recommend topping with corn flakes and cheese
We love this recipe! We use a fresh diced onion and instead of cream of chicken soup we use mushroom soup with a tablespoon of powdered chicken broth. We 3x the recipe for our family.
Delicious and simple! I added fresh, grated onion instead of dried onion flakes; myself and those I shared with LOVED the flavor it added! I also mixed in a little salt, some ground black pepper, and some garlic powder! Broil for a few minutes after it’s cooked through for a crisper top! YUMMY!
Have made this several times. My mother and sister-in-law also make. A favorite. Was invented by a Mormon woman in Utah.