HASH BROWN POTATO CASSEROLE
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
- 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
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