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Potato Casserole Recipe

Recipe by: JEREMYBEELER

"This simple-to-assemble casserole is rich and buttery in flavor with a crispy top, thanks to the crushed corn flakes."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook1 h 10 m
  • Ready In1 h 25 m
  • 1Preheat oven to 425 degrees F (220 degrees C).
  • 2Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.
  • 3In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.
  • 4Next, arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes.
  • 5Bake at 425 degrees F (220 degrees C) for 1 hour.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 12 servings
  • 400 cals
  • 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 cup butter
  • 3 cups crushed corn flakes
Nutrition

Amount per serving ( 5 total)

  • Calories:
    400
    20%
  • Fat:
    35.5
    55%
  • Carbs:
    23.1
    7%
  • Protein:
    8.5
    17%
  • Cholesterol:
    77
    26%

Based on a 2,000 calorie diet

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