Description
This recipe has been in the family for years and is always a huge hit. The potatoes can be substituted for frozen hash browns making it really easy to prepare and still tastes great.
Ingredients
- 6 medium potatoes
- ¼ cup butter
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 pint sour cream
- ⅓ cup chopped green onion
- 1 ½ cups shredded Cheddar cheese
- ½ cup crushed cornflakes cereal
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 1/2-quart casserole dish.
- Place whole potatoes in their skins into a large pot of boiling water; cook for 25 to 30 minutes. Remove potatoes
- and discard water. When cool enough to handle
- peel potatoes
- and grate into a medium bowl.
- Melt 1/4 cup butter in a large skillet over medium heat. Stir in soup; cook until soup begins to bubble. Remove from stove
- and mix in sour cream
- green onion
- and cheese. Stir in potatoes. Pour the mixture into the prepared casserole dish.
- In a resealable bag
- shake together the cornflake crumbs and 2 tablespoons melted butter. Sprinkle over top of casserole.
- Bake in a preheated oven for 45 minutes.
Prep Time: 20 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 40 mins
Servings: 8