Yummy potato casserole recipe
Looking for a last minute dish to bring to a Easter gathering? This casserole is a huge crowd pleaser and very simple to make. I will be making two of these, one for an early Easter celebration today and another for Easter day.
No time to snap a picture for you, sorry. Photo by Taste of Home.
Ingredients
- 1 (30 ounce) package frozen hash brown potatoes
- 2 cups shredded Cheddar cheese
- 1 (16 ounce) container sour cream
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 onion, chopped
- 1/4 to 1/2 cup of butter
- 3 cups crushed corn flakes
- Salt and pepper to taste
Directions
- Preheat oven to 400 degrees F
- In a large skillet over medium heat, combine the onion with a dash of oil and saute for 5 minutes.
- In a large bowl, combine the hash browns, cheese, sour cream, cooked onions and soup.
- Pour the mixture into a lightly greased 9×13 inch baking dish. Cook for 30 minutes.
- Next, arrange the crushed corn flakes over the whole dish. Melt the butter and pour this evenly over the corn flakes. Cook for another 30 minutes till cornflakes are crispy.
~ENJOY~
If you are a meat lover you could add ham or bacon to the mix.
Sounds delicious! Happy Easter to you and your family, Kristin! XO
I had to start making the exact recipe at every holiday since it is now known as John’s Potatoes at our house. I swear that kid would eat the whole pan. I usually make a double batch so there are plenty of leftovers, but I was insane this year and didn’t. No one got their fill.
~Bliss~