Hash Brown Potato Casserole

#227       Comment on this recipe.

Pre-Notes

If you prefer, you can reduce the total butter used to 1/2 cup, using 1/4 cup for the potatoes and 1/4 cup for the topping.

Ingredients

1. 1 (32 oz) frozen diced hash brown potatoes, shredded
2. 1 (10.75 oz) can cream of chicken soup
3. 1 c margarine, melted, divided
4. 12 oz sharp Cheddar or Longhorn cheese, shredded (3 c)
5. 8 oz sour cream (1 c)
6. 1 t salt
7. 1/2 small onion chopped
8. 2 c crushed corn flakes

Instructions

1. Preheat oven to 350°F.
2. In a large bowl, mix soup, 1/2 c melted margarine, cheese, sour cream, salt, and onion.
3. Spread mixture into a greased 9x13 inch casserole pan.
4. In a small bowl, combine, remaining 1/2 c melted margarine and corn flakes. Stir till thoroughly combined.
5. Spread corn flake mixture over potato casserole.
6. Bake at 350°F for 45 minutes.

Picture of Recipe