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Grandma Bird's Potato Casserole Recipe

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This recipe for Grandma Bird's Potato Casserole is from Our Family Cookbook Project, 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:  
30 oz pkg hash brown potatoes, frozen diced or shredded
8 tbs butter
1 sm yellow onion, diced or 1 bunch green onions, chopped
1 pt sour cream
15 oz can cream of chicken soup
1 tsp salt
3/4 tsp pepper
2 cups cheddar cheese, shredded (I use a cheddar, Monterey Jack mix)
2 c corn flakes, crushed
Directions:
Directions:
Preheat oven to 350º.
Thaw hash browns completely so they are not watery. Put in large bowl. In a skillet, melt 1 tbs butter & cook the yellow onion. (If using green onion, skip this step.) Cook the onion for 3-5 min with a pinch of salt. Don't over cook it. Melt the remaining butter in microwave.
In a separate bowl, mix sour cream & soup together with 5 tbs melted butter, S&P, & cheese. Add to thawed potatoes.
Spray 11x13" pan with cooking spray & dump potato mixture in pan. Add more cheese on top if you want to.
Crush corn flakes into fine crumbs in a lg Ziplock bag, then dump the rest of the butter in bag. Toss till crumbs are covered with butter. Sprinkle crumbs on top of potatoes.
Cook 1 hr 30 min. Check at 1 hr 10 min & if flakes are getting too brown, cover with tented foil. Let rest for 5 min before serving.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hrs

 

 

 

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