Recipe 462 - Cheesy Potato Casserole
Recipe 462 - Cheesy Potato Casserole
(by Shirley McNevich)
1 - 30oz. bag Ore Ida country style hash browns
1 - 10.75 can Campbell's cream of chicken soup
2 cups sour cream
1 1/2 tsp. salt
1/4 tsp. pepper
2 TBSP chopped onion
2 cups grated cheddar cheese
1/4 cup melted butter
2 cups Kellogg's corn flakes (place in plastic bag and use rolling pin to crush them)
In a large bowl add chicken soup, sour cream, salt and pepper, onions, and cheese--stir well. Add the hash browns and stir well. Grease a 13 x 9" baking pan--pour the entire mixture into the pan and spread evenly. In a small bowl, mix melted butter and crushed corn flakes. Pour the cornflake mixture evenly over the top of the potato mixture. Bake at 350 degrees for 45 minutes or until bubbly around the edges.
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About the author
This recipe is from Shirley McNevich's Volume 2 of Mom's Best Recipes. Published here with permission.
If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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