cheesey potato casserole

Name: Cheesey Potato Casserole
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 pound(s) frozen shredded hash browns; 2 can(s) cream of mushroom soup; 1 small onion chopped; 1 pint(s) sour cream; 2 1/2 cup(s) cheddar cheese, shredded; 4 1/2 cup(s) corn flakes; 2/3 cup(s) butter

(1 RATING)

93 Pinches 2 Photos

Jean Romero

Lewiston, ID

Updated on May 19, 2012

This recipe calls for rice cereal but I like to use corn flakes in place of the rice. This is a good one when my kids come home and I don't want to make breakfast to order, I make this and have juice and rolls and fresh fruit and its a no brainier

Rate

prep time

cook time 45 Min

method Bake

yield 8 serving(s)

Ingredients

1 pound frozen shredded hash browns
2 cans cream of mushroom soup
1 small onion chopped
1 pint sour cream
2 1/2 cups cheddar cheese, shredded
4 1/2 cups corn flakes
2/3 cup butter

How To Make cheesey potato casserole

Step 1

Place hash browns in the bottom of a 9x13 inch baking dish. In a medium bowl, stir together soup, onion, sour cream, cheese, salt and pepper until well combined. Pour over hash browns. Crush the cereal and mix with the butter. Sprinkle mixture over soup layer. Cover and let rest in refrigerator 24 hours. Preheat oven to 325 degrees F (165 degrees C). Bake in preheated oven 45 minutes, until golden, hot and bubbly.
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