Potato Casserole
Recipe by JEREMYBEELER
"This simple-to-assemble casserole is rich and buttery in flavor with a crispy top, thanks to the crushed corn flakes."
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
Directions:
- Preheat oven to 425 degrees F (220 degrees C).
- Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.
- 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.
- 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.
- Bake at 425 degrees F (220 degrees C) for 1 hour.
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