creamy shredded potato casserole

Name: Creamy shredded potato casserole
Prep time: 15 min
Cook time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 package(s) orieda frozen hashbrowns, thawed; 1 can(s) reduced-fat cream of chicken soup; 1 - 12 oz pkg reduced-fat, shredded cheddar cheese; 1 - 16 oz container light sour cream; 1 - onion, diced; - salt and pepper to taste; 2 stick(s) butter; 4 cup(s) frosted cornflakes cereal

38 Pinches

sherry monfils

worcester, MA

Updated on Nov 17, 2013

A great potato side casserole that's a cinch to make thanks to Orieda frozen hash brown potatoes.

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prep time 15 Min

cook time 1 Hr

method Bake

yield 6 serving(s)

Ingredients

1 package orieda frozen hashbrowns, thawed
1 can reduced-fat cream of chicken soup
1 - 12 oz pkg reduced-fat, shredded cheddar cheese
1 - 16 oz container light sour cream
1 - onion, diced
- salt and pepper to taste
2 sticks butter
4 cups frosted cornflakes cereal

How To Make creamy shredded potato casserole

Step 1

Heat oven to 350. Lightly spray a 9" x 13" baking pan w/ cooking spray. In lg bowl, mix together all ingredients, except butter and cornflakes.

Step 2

Spoon mix into baking pan. In pan, over low heat, melt butter. Crush the cornflakes and mix w/ melted butter. Spoon flakes over mix in pan.
Step 3

Press down on the flakes. Bake 1 hr, or until brown and crispy on top.
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