Friday, May 15, 2009
Cheesy Potato Casserole From the Kitchen of: Katie Robbins
1 (2 lb.) bag frozen hash brown potatoes, thawed
1 tsp. salt
1 can condensed cream of chicken OR cream of mushroom soup
1/2 cup melted butter
2 cups shredded cheddar cheese
1/4 tsp. pepper
1/2 c chopped onion (or 1 tbsp dried minced onion)
8 oz. sour cream
2 cups crushed cornflakes
1/4 cup melted butter
Preheat oven to 350. Combine all ingredients except cornflakes and ¼
mix well and pour into buttered 9 x 13 inch pan. Sprinkle cornflakes over
drizzle with ¼ cup melted butter. Bake for 45 minutes.
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