"Compromise" Potato Casserole
28-32 oz.bag frozen hash brown potatoes, thawed
1 1/2 stickbutter, melted
1 can(s)condensed cream of chicken soup, undiluted
2 csour cream
3chopped green onions, including the tops
2 1/2 cgrated cheddar cheese
1 1/2 ccrushed corn flakes (store brand is fine!)
*1 cchopped ham to make this a main dish (optional)
How to Make "Compromise" Potato Casserole
- Preheat oven to 350 degrees.
Defrost the hash browns. In a large bowl, combine the hash browns, with one stick of melted butter and the salt and pepper.
- In another bowl, blend the soup, sour cream, onion, and 2/3 of the cheese (saving enough to sprinkle on top later). Add the ham, if you are using any.
- Gently blend the sauce into the potatoes and spoon into a buttered 2½-3 qt. casserole dish. (A deep casserole dish makes the casserole moister, but for a potluck, a 10X13 cake dish works best because it will go farther!)
- Bake uncovered for 30 minutes at 350 degrees.
Mix corn flakes with ¼ cup melted butter. Sprinkle remaining cheese on top of potatoes and cover with corn-flake mixture. Bake another 10-15 minutes until topping is crisp. (I boost the oven temp to 400 degrees the last five minutes!)
This dish can be made ahead of time, and it also freezes well.