Creamy potato casserole

12 Servings

Ingredients

Quantity Ingredient
16 ounces Sour cream
1 can Cream of chicken soup
¼ cup Butter; softened
1 Bag frozen hash browns partially thawed
1 large Onion; chopped
8 ounces Shredded cheddar cheese
1 cup Corn flakes slightly crushed

Directions

Mix together soup, sour cream and butter. Add onions and hash browns, mixing well. Place in a buttered 9x13x2" baking pan. Sprinkle with cheese; top with cornflakes. Bake uncovered for 1 hour at 350 F.

From Herman Sommerville II on 03/09/93. Source unknown. Posted by Cathy Harned.

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