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Scalloped Potatoes Recipe

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This recipe for Scalloped Potatoes is from The Church Lady Casserole Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb bag frozen hash browns, thawed
1/2 c. butter, melted
1 tsp. salt
1/4 tsp. pepper
1/2 c. onion, chopped
1 can of "Cream of" soup
1 c. milk
1 c. sour cream
1 1/2 c. shredded cheese
2 c. corn flakes
Directions:
Directions:
Mix together, potatoes, 1/4 c. butter, salt, pepper, onion, soup, milk, sour cream and shredded cheese in a 9 x 13 casserole dish. Brush corn flakes with the remaining butter and put on top of casserole. Bake 45 minutes at 350º.
Personal Notes:
Personal Notes:
No need to thaw potatoes completely, just enough to get them apart. Especially if you're not going to cook it immediately. I usually make this ahead and put it in the freezer.

 

 

 

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