"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cheesy Potato Casserole Recipe

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This recipe for Cheesy Potato Casserole, by , is from The Lawrence Family Cookbook 2019, 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!

Haley LawrenceEvans


1 (10.5 ounce) can condensed cream of chicken soup*
2 cups sour cream
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups shredded Cheddar cheese
1/3 cup sliced green onions
1 (30 ounce) package Ore-IdaŽ Shredded Hash Brown Potatoes
2 cups crushed corn flakes cereal
1/4 cup butter, melted

Preheat oven to 350 degrees F.

Coat 13x9 baking dish with nonstick cooking spray.

Large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed.

Spoon evenly into baking dish.

In a medium bowl, mix together cereal and butter.

Sprinkle evenly on top of hash brown mixture.

Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving.

Season with additional salt and pepper to taste if desired.

Garnish with additional sliced green onion if desired.




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