 | | Directions |
- Preheat oven to 350º F.
- In a large bowl, mix frozen hash browns, sour cream, soups, onion, seasonings, and cheddar cheese. Add 1/4 of melted butter to potato mixture. Spread into prepared baking dish.
- Combine corn flake crumbs and 1/4 cup of melted butter and spread over top of casserole.
- Bake uncovered for 1 hour. Serve hot.
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Prep Time: 15 minutes
Cook Time: 1 hour
Container: 9
Servings: 12
|  | | Ingredients | | - | | 2 pounds frozen hash brown potatoes |
| - | | 1 pint sour cream (light works fine) |
| - | | 10 3/4 ounces can cream of celery soup |
| - | | 10 3/4 ounces can cream of chicken soup |
| - | | 1/2 cup chopped onion |
| - | | 1/2 teaspoon salt, adjust to taste |
| - | | 1/2 teaspoon black pepper, adjust to taste |
| - | | 1/2 cup butter, melted and divided |
| - | | 3 cups cheddar cheese, grated |
| - | | 2 cups corn flake crumbs |
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