Prep 0 mins
Cook 1 hr
This potato casserole goes well with any kind of meat. YUMMY!!
- 907.18 g frozen hash browns, thawed
- 236.59 ml diced onion
- 297.66 g can cream of chicken soup
- 118.29 ml melted butter
- 473.18 ml sour cream
- 226.79 g shredded cheddar cheese
- salt & pepper
- 236.59 ml crushed corn flakes
- Mix together all ingredients in a large bowl.
- Place in a lightly greased 13x9 casserole dish.
- Bake in preheated 350 degree oven for 1 hour.
This is our families favorite hashbrown potato casserole. I've been making it for several years , after a friend made it for us for dinner one night. The only change I did , was I didn't have any corn flakes so I used Panko crumbs instead. So easy to put together and I almost always have everything on hand to do so. Delicious , thanks for posting! :)
This is a perfectly easy side dish that everyone always enjoys. I cook mine for a little bit longer, and the onions are just fine.
I thought this was pretty good but I think next time I'd saute the onions in the butter before adding to the casserole because they were a little crunchy and I'd prefer them softer. And I think I'd add a little splash of milk just to thin it out a little and more sour cream because I cut the recipe in 1/2, which still made plenty for us, but then it only called for 1 cup which didn't seem like enough for me. Overall though I think this was pretty good and definately a hit with my DH. Thank You!