Potato Casserole Recipe

Ingredients
<br>- 1 (30 ounce) package frozen hash brown potatoes
<br>- 2 cups shredded Cheddar cheese
<br>- 1 (16 ounce) container sour cream
<br>- 1 (10.75 ounce) can condensed cream of mushroom soup
<br>- 1 onion, chopped
<br>- 1 cup butter
<br>- 3 cups crushed corn flakes
<br><p></p>Directions
<br>step 1: Preheat oven to 425 degrees F (220 degrees C).
<br>step 2: Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.
<br>step 3: In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.
<br>step 4: Next, arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes.
<br>step 5: Bake at 425 degrees F (220 degrees C) for 1 hour.
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Ingredients
- 1 (30 ounce) package frozen hash brown potatoes
- 2 cups shredded Cheddar cheese
- 1 (16 ounce) container sour cream
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 onion, chopped
- 1 cup butter
- 3 cups crushed corn flakes

Directions
step 1: Preheat oven to 425 degrees F (220 degrees C).
step 2: Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.
step 3: In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.
step 4: Next, arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes.
step 5: Bake at 425 degrees F (220 degrees C) for 1 hour.

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