Potato Casserole Popular Recipes

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Potato Casserole

"This easy-to-assemble casserole is wealthy and buttery in flavor with a crispy top, thanks to the beaten corn flakes."

Ingredients :

1 (30 ounce) bundle frozen hash brown potatoes
2 cups shredded Cheddar cheese
1 (sixteen ounce) container sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
1 cup butter
3 cups overwhelmed corn flakes

Instructions :

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

Preheat oven to 425 levels F (220 tiers C).
Pour the hash browns right into a lightly greased 9x13 inch baking dish. In a big bowl, combine the cheese, bitter cream and soup.
In a massive skillet over medium warmness, integrate the onion with 1 stick butter and saute for five mins. Add this to the soup mixture and spread this over the potatoes inside the dish.
Next, arrange the beaten corn flakes over all inside the dish. Melt the final stick of butter and pour this calmly over the corn flakes.
Bake at 425 levels F (220 ranges C) for 1 hour.

Notes :

Reynolds® Aluminum foil may be used to keep meals moist, cook it frivolously, and make clean-up less complicated.

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