Friday, July 24, 2015

Potato Casserole (with hash browns)

1 (30 oz) bag frozen hash browns
2 c sour cream
1 can cream of chicken soup
1 onion, chopped
2 c shredded cheese
salt and pepper
2 c corn flakes, crushed
2 TBS butter, melted

Preheat oven to 350.
Combine sour cream, soup, onion, cheese, salt and pepper in large bowl.
Stir in hash browns.
Pour and evenly spread into greased 9x13 pan.
In medium bowl, melt butter and stir in crushed corn flakes.
Evenly top casserole with corn flakes.
Bake 30-45 minutes.

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