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Cheesy Potato Casserole Recipe

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This recipe for Cheesy Potato Casserole is from Potter Family Recipes, 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:  
1 (2 lb.) pkg frozen hash browns, thawed (can be shredded or cubed)
5 T. melted butter
1 pint sour cream
2 cans cream of chicken soup
1/2 c. green onions (or 1 small onion, diced or 1/4 cup dehydrated onion flakes)
2 c. shredded cheddar cheese
1 tsp. salt (optional)
1/2 tsp. pepper
2 c. crushed corn flakes

optional ingredient: small diced ham or Canadian bacon.
Directions:
Directions:
Mix the hash browns, soup, cheese, sour cream and salt and pepper in a bowl. If you are using green onion, add it to the mix, if using a regular onion, sauté the onion in 2 T. of the butter and add to the mix. Put the potato mixture in a 9x13 baking dish. Sauté the crushed corn flakes in the remaining butter and spread over the top of the casserole. Bake 350º 45 minutes. to an hour.
Personal Notes:
Personal Notes:
Defrost the potatoes so that they cook well (if pressed for time you can pierce the package and microwave them for a few minutes while prepping the other ingredients). I don't do the corn flakes on top very often. Most of the time I just sprinkle some of the shredded cheese on the top so that it will create a crust. Some of my family love having the ham mixed in which I do if I'm not serving this as a side dish to ham. I also have a bigger casserole pan I like to use so that the potatoes are a thinner layer and cook better. I love the crispy edges. (Serena) Sandra's version of the recipe is called Nauvoo Potatoes, you might also recognize it at Funeral Potatoes. I can't have onion and so often I leave it out. My family doesn't even miss it. I also don't add salt when I make it. (Suzy)

 

 

 

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