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Potato Casserole Recipe

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This recipe for Potato Casserole, by , is from All of Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheila Mattingly
Added: Thursday, March 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs frozen shredded hashbrowns, thawed
1/2 c melted butter or margarine
1 tsp salt
1/4 tsp pepper
1 tsp oregano
1/2 c chopped onions
1/2 c chopped celery
1/2 c chopped green pepper
1 can cream of celery soup
2 c grated sharp cheddar cheese
1 pt low-fat sour cream w/chives
2 c crushed corn flakes
1/4 c melted margarine

Directions:
Directions:
Heat oven to 350 degrees. Mix all together and place in 3 qt or 2 smaller casseroles. Top with corn flake mixture. Bake at 350 degrees for 45 minutes to 1 hour. Freezes well - thaw and reheat to serve.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This makes a HUGE amount, so I either cut the recipe in half or put it into two casseroles and freeze one for later.

 

 

 

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