Hash Brown Potato Casserole

Note: This recipe is fantastic! It is quick and simple and turns out fantastic. Can be a dinner or breakfast side dish. If you don't want to use packaged hash browns, feel free to use fresh potatoes. This recipe was from my mom, I think she got it from the newspaper, though.

1 (32oz) package frozen hash brown potatoes, thawed
3/4 cup butter or margarine, melted & divided
1/2 cup chopped onions
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (8-ounce) sour cream
1 cup (4 ounces) Cheddar cheese, shredded
2 cups corn flakes
Lemon twist & Parsley sprigs (definitely optional)


Combine potatoes, 1/2 cup butter, onion, soup, sour cream, and cheese; stir well. Spoon into a greased 2 1/2-quart casserole.

Crush cereal and stir in remaining 1/4 cup butter. Sprinkle over potato mixture.

Bake at 350 for 50 minutes. Garnish with a lemon twist and parsley, if desired.

Yield: 10 to 12 servings.


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