Creamy potato casserole
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Sour cream |
| 1 | can | Cream of chicken soup |
| ¼ | cup | Butter; softened |
| 1 | Bag frozen hash browns partially thawed | |
| 1 | large | Onion; chopped |
| 8 | ounces | Shredded cheddar cheese |
| 1 | cup | Corn flakes slightly crushed |
Directions
Mix together soup, sour cream and butter. Add onions and hash browns, mixing well. Place in a buttered 9x13x2" baking pan. Sprinkle with cheese; top with cornflakes. Bake uncovered for 1 hour at 350 F.
From Herman Sommerville II on 03/09/93. Source unknown. Posted by Cathy Harned.