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Classic Potato Casserole

By

Rate this recipe 2.5/5 (10 Votes)

Ingredients

  • 2 bags frozen hash browns
  • 1/4 cup onions
  • diced
  • 1 cup sour cream
  • 1 can cream of potato soup
  • 1 (8 oz) jar cheese whiz
  • 2 cups corn flakes
  • lightly crushed
  • 3/4 cup margarine
  • seperated

Details

Level of difficulty Average
Cooking time 40mins
Cost Average budget

Preparation

Step 1

Combine thawed hash browns, onions, sour cream, and soup. Pour into a greased baking dish.

Step 2

Melt cheese and spread over hash browns. Mix corn flakes with half of the butter and sprinkle over hash browns. Melt remaining butter and pour over dish.

Step 3

Bake at 350F, uncovered, for 40 minutes.

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INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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