Wednesday, April 21, 2010

Potato Casserole

Even when making 2 batches of this yummy casserole, there is rarely any left! It is great for breakfast, brunch, or as a side dish at dinner. (this recipe can be found in Homemade with Love: Treasured Family Recipes of Marilyn Boyer )

2 lb. frozen hash browns
3/4 c. melted butter, divided
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 can cream of mushroom soup
1pint (16 oz.) sour cream
2 c. shredded cheddar cheese
2 c. crushed corn flakes

Thaw potatoes. In a large bowl, combine potatoes, salt, pepper, onion, soup, 1/2 c. of the butter, sour cream, and cheese. Place in a 3 qt. casserole dish. Mix remaining butter and corn flakes. Sprinkle over the potato mixture. Bake at 350 for 45 minutes. YIELD: 12 servings.
* To prepare ahead of time, cover with foil and store in the refrigerator. Allow more time to bake if cold.

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