Creamy shredded potato casserole

Creamy Shredded Potato Casserole

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sherry monfils


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


☆☆☆☆☆ 0 votes

15 Min
1 Hr


  • 1 pkg
    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
  • 4 c
    frosted cornflakes cereal

How to Make Creamy shredded potato casserole


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

Printable Recipe Card

About Creamy shredded potato casserole

Course/Dish: Potatoes Side Casseroles
Main Ingredient: Potatoes
Regional Style: American

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