Potato casserole
Full Recipe
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Ingredients
- 1 (30 ounce) package frozen hash brown potatoes
- 2 cups shredded cheddar cheese
- 1 (16 ounce) container sour cream (Daisy Sour Cream Light)
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 onion, chopped
- 1 cup butter
- 3 cups crushed corn flakes
Directions
- Preheat oven to 425 degrees Farenheit.
- Pour the hash browns into a lightly greased 9 x 13 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 Farenheit for 1 hour.
Final Product
