Potato Casserole
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
1 13x9 casserole
- Serves:
- 12
ingredients
- 3⁄4 cup butter, divided
- 1 (30 ounce) package hash browns, thawed
- 1 cup frozen vegetables, thawed
- 1 (10 ounce) can cream of celery soup, undiluted
- 1 (8 ounce) container sour cream
- 1 cup cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups corn flakes, crushed
directions
- Heat 1/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted.
- Spread hashbrowns onto the melted butter.
- Top with veggies.
- Stir soups and next 4 ingredients.
- Spread over veggies.
- Heat remaining 1/4 cup (1/2 stick) butter and stir in crushed cornflakes.
- Sprinkle over casserole.
- YUUUUUMMMMMMMYY.
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Reviews
-
Quite excellent. I went an extra 10 minutes on the baking time and threw in a handful of freshly-grated Parmesan in addition to using sharp cheddar cheese for some zip. Also, I used "fiesta [frozen] vegetables" along with some frozen peas. I served the casserole as a side to charcoal grilled chicken which had marinated overnight in the Korean Marinade from this side. A loaf of home made garlic bread and we had a super Saturday supper. I've tasted dishes similar to this one at family reunions but this one yielded a better flavor than those I've had before, plus it was fast and I didn't have to go out and buy ingredients. Thank you, Paula.
RECIPE SUBMITTED BY
paula giles
tecumseh, ok
Hello everyone,
My name is Paula, I'm 40 years old, married 18 yrs. and have 3 children, 1 bird and Rocky the ferret. I love them all.
I also love to cook and look and new and different recipes. I am in college full time working on my bachelors degree in Nursing Science. Hope you enjoy my recipes and I would love to hear what you think about them or just to share a recipe with me. Bye for now, your fellow food lover.