Potato cheese casserole

Yield: 10 servings

Measure Ingredient
1 2-lb bag frozen hash browns
1 cup Butter; melted
1 teaspoon Salt
½ teaspoon Pepper
½ cup Onion; chopped
1 pint Sour cream
1 can Cream of chicken soup
10 ounces Cheddar cheese - mild; grated
1½ cup Corn flakes; crushed

Grease a 9 by 13 inch pan. Place hash browns on bottom of pan. Sprinkle ½ the cheese over this. Mix the salt, pepper, onion, sour cream, and soup, and pour over hash browns. Sprinkle the remainder of the cheese over that.

Top with a mixture of melted butter and corn flakes.

Bake at 350 degrees for about 1 hour.

The original recipe called for ¾ butter and ½ cup corn flakes, but Cindy likes it better this way, and so do I! Recipe by: Cindy Healy

Posted to bbq-digest by chef.paul.g@... on Dec 13, 1998, converted by MM_Buster v2.0l.

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