Easy Cheesy Potato Casserole
2 lb. bag frozen hash brown potatoes
½ cup butter – melted
1 tsp salt
½ tsp pepper
½ cup chopped onion
1 can (10.5 oz) cream of mushroom soup
1 pint (16 oz) sour cream
2 cups shredded cheddar cheese
2 cups crushed corn flakes
¼ cup melted butter
Slightly thaw the potatoes. Combine all ingredients except the cornflakes and ¼ cup butter into a buttered 9×13 baking dish.
Combine the cornflakes and ¼ cup butter. Spread on top of the potatoes.
Bake at 350 degrees for 45 minutes.
Your dish will be empty. My grandkids love these potatoes. You can change up the dish by using different cheeses. You can assemble the dish a day ahead and keep in the refrigerator.
Mary Massey
Waterloo, Illinois
