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
cup butter;
mix well and pour into buttered 9 x 13 inch pan. Sprinkle cornflakes over
top and
drizzle with ¼ cup melted butter.  Bake for 45 minutes.

No comments:

Post a Comment

Re:   John