Corn Flake Potato Casserole

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  • Average
  • 10 mins
  • 60 mins
  • Average budget

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

Preparation

Step 1

Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.

Step 2

In a large skillet, over medium heat, combine the onion with 1 stick butter and sauté for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.

Step 3

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.

Step 4

Bake at 425 degrees for 1 hour.

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To save time, you can use onion powder in place of sautéed onions.

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