"Those who forget the pasta are condemned to reheat it."--Unknown

Cheesy Potato Bake Recipe

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This recipe for Cheesy Potato Bake, by , is from The Wedding Cookbook for Jenna and Adam, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gladys Carlson
Added: Monday, January 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
32 oz. frozen hashbrowns
1/2 c. butter or margarine
1 can cream of chicken soup
1 pint sour cream
1/2 c. milk
1/2 c. finely chopped onions
2 cups grated cheddar cheese
1 c. crushed corn flakes

Directions:
Directions:
Preheat oven 350.
Melt 1/2 c. butter or margarine and pour into 9 x 13 pan. Add
1/2 of hash browns. In separate bowl, combine soup, sour
cream, milk and onions. Pour half of this mixture over
hashbrowns. Sprinkle 1 c. grated cheddar cheese on top.
Add remaining hashbrowns and pour remaining mixture on
top. Sprinkle remaining cheese on top and cover with
crushed corn flakes. Drizzle 2 tbsp. melted butter or
margarine over
top. Bake for about 45 minutes.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
Takes about 30 minutes (or less) to put together.
Personal Notes:
Personal Notes:
Can be made a head of time and frozen or placed in refrigerator
for a short time (over night) and baked next day. Great for
serving a large group of people. Easy to take to a pot luck. One
of our favorties.

 

 

 

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