HASH BROWN POTATO CASSEROLE
 
Ingredients
  • 2 lbs. frozen hash brown potatoes
  • 2 cans cream of mushroom soup
  • 2 (8 oz.) cartons sour cream
  • 1½ c. grated Cheddar cheese (or more)
  • 3 Tbsp. (or more to taste) chopped onion
  • 1 stick oleo
  • 3 oz. crushed corn flakes
Instructions
  1. Melt oleo in a baking dish (9x13 inch) in oven then remove and add crushed corn flakes and stir until buttery. Remove from pan and set aside. Mix all other ingredients together in a mixing bowl. Put in a 9x13 inch baking dish. Add crumb topping. Bake in a 9x13 inch glass baking dish, 325 degrees, for 1 hour and 15 minutes, uncovered.
Notes
Ellen Larson
Recipe by Larsons' Favorite Recipes at https://www.larsoncookbook.com/hash-brown-potato-casserole/