Hash Brown Potato Casserole
Candice
ingredients
- 2 pounds frozen hash brown potatoes (thaw)
- 1/2 cup oleo
- 1 t. salt
- 1 T. pepper
- 1 can cream of chicken soup
- 1/2 cup chopped onion
- 1 pint sour cream
- 10 oz. sharp cheddar, grated
- Topping:
- 2 cups corn flakes, crushed
directions
Mix well (excluding corn flakes). Pour into buttered casserole dish. Bake at 350° for 30 minutes. Do not cover. Top with corn flakes. Dribble with 1/4 c. melted oleo. Bake 30 minutes longer.
notes
Corn flakes may alternatively be added prior to baking. If so, bake 45 minutes total, at 375°.
Source: Nancy Corey
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