Description
This simple-to-assemble casserole is rich and buttery in flavor with a crispy top, thanks to the crushed corn flakes.
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 cup butter
- 3 cups crushed corn flakes
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Pour the hash browns into a lightly greased 9×13 inch baking dish. In a large bowl
- combine the cheese
- sour cream and soup.
- In 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.
- Next
- arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes.
- Bake at 425 degrees F (220 degrees C) for 1 hour.
Prep Time: 15 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 25 mins
Servings: 12