Real Recipes From Real Home Cooks ®

cheesey potato casserole

(1 rating)
Recipe by
Jean Romero
Lewiston, ID

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

(1 rating)
yield 8 serving(s)
cook time 45 Min
method Bake

Ingredients For cheesey potato casserole

  • 1 lb
    frozen shredded hash browns
  • 2 can
    cream of mushroom soup
  • 1 sm
    onion chopped
  • 1 pt
    sour cream
  • 2 1/2 c
    cheddar cheese, shredded
  • 4 1/2 c
    corn flakes
  • 2/3 c

How To Make cheesey potato casserole

  • 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.