Friday, March 27, 2009

Potato Casserole

*My camera is DEAD! It's on it's way to the Cannon hospital and I'm out of a camera!!!! I tried to steal a picture from the internet, but they all were stupid, so just imagine how wonderful this is!
36 oz. frozen hash browns (or fresh if you are that ambitious!)
2 cans cream of chicken soup
1 1/2 cups sour cream
1/2 c (1 stick) butter, melted
2-3 T dry miced onion (you can also use fresh here too...finely minced)
2 c sharp cheddar cheese
2 c corn flakes, crushed
2 T butter, melted
In a large bowl, mix cream of chicken soup, sour cream, butter, onion and cheese. Add hash browns and coat evenly. Place in a 9 by 13 pan and smooth the top. At this point, you can top with a little bit more cheese, or not...of course I ALWAYS do! Coat corn flakes in 2 T melted butter and crumble over the top of the potatoes. Bake at 350 degrees for 30 minutes.

No comments:

Post a Comment