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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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A cheesy potatoe casserole that can be served from breakfast to dinner. I use light sour cream to cut back on the calories. Ingredients:
1 (32 ounce) package of country style hash browns (frozen) |
1/2 cup chopped onion |
1 (8 ounce) can cream of mushroom soup |
2 cups grated cheddar cheese |
1 pint sour cream |
1 teaspoon salt & pepper |
1/2 cup melted butter |
0.5 (13 ounce) bag corn flakes |
Directions:
1. Preheat oven to 350 degrees.
2. Mix cheddar cheese, onion, sour cream, mushroom soup, and frozen hashbrowns in a large bowl (be sure to mix evenly).
3. Add salt and pepper to taste.
4. Spread mixture into casserole dish.
5. Crush corn flakes and add an even layer about 1/2 inch thick to the top of the dish.
6. Pour small amounts of melted butter over the flakes. (Do not use all of the butter; save some for periodic addition to the dish as it is baking).
7. Bake at 350 degrees for about 40 minutes.
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