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Cheesy Potato Casserole Recipe

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This recipe for Cheesy Potato Casserole is from A Collection of Recipes from Ewing Friends and Family, 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 pound bag of frozen hash browns (thaw for 45 minutes)
1 pint sour cream
1 can cream of mushroom soup (or cream of chicken)
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
Green onions, chopped
Salt and pepper
16-oz. shredded sharp cheddar cheese (I use more!)
3/4 cup crushed corn flakes (topping)
Directions:
Directions:
2 pound bag of frozen hash browns (thaw for 45 minutes)
1 pint sour cream
1 can cream of mushroom soup (or cream of chicken)
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
Green onions, chopped
Salt and pepper
16-oz. shredded sharp cheddar cheese
3/4 cup crushed corn flakes (topping)

Sauté the onion, bell peppers, and green onion.
Mix all ingredients except corn flakes and pour into a greased 9x13 casserole dish.
Cover with 3/4 cup crushed corn flakes.
Bake for one hour at 375°. You can leave off the corn flakes and bake 1 1/2 hours at 350°.

This is an excellent brunch dish!!

 

 

 

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