Potato Casserole Best Dishes

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Potato Casserole

"This easy-to-collect casserole is rich and buttery in taste with a crispy pinnacle, thanks to the overwhelmed corn flakes."

Ingredients :

1 (30 ounce) package deal frozen hash brown potatoes
2 cups shredded Cheddar cheese
1 (sixteen ounce) container sour cream
1 (10.Seventy five ounce) can condensed cream of mushroom soup
1 onion, chopped
1 cup butter
three cups crushed corn flakes

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H25M

Preheat oven to 425 levels F (220 stages C).
Pour the hash browns right into a gently greased 9x13 inch baking dish. In a large bowl, integrate the cheese, bitter cream and soup.
In a large skillet over medium warmth, combine the onion with 1 stick butter and saute for 5 mins. Add this to the soup mixture and spread this over the potatoes within the dish.
Next, arrange the crushed corn flakes over all inside the dish. Melt the remaining stick of butter and pour this frivolously over the corn flakes.
Bake at 425 ranges F (220 tiers C) for 1 hour.

Notes :

Reynolds® Aluminum foil may be used to maintain food moist, cook it evenly, and make easy-up simpler.

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