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Potato Casserole Recipe

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This recipe for Potato Casserole, by , is from Beck 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!

Contributor:  
Contributor:  
Molly Veltz

Category:
Category:

Ingredients:  
Ingredients:  
32 oz hash browns, the cubed kind
1 can of cream of chicken soup (10.5oz)
1 pint of sour cream
2 cups shredded cheddar cheese
1 small package of bleu cheese (8 oz)
cup diced onion
1-2 cloves minced garlic
1 t salt
1 t pepper
1 stick of butter, melted ( cup)

Topping:
stick of butter ( cup)
2 cups crushed corn flakes

Directions:
Directions:
Add all the ingredients from the chicken soup to the melted butter, beat in kitchen aid mixer. Last, add the hash browns, and it helps if they sit out for 15" instead of being frozen solid. Put this mixture into a 9X13" pan, and then bake at 350 for 40". Then take them out and add the topping, and bake for another 20". So it's an hour total. The topping is made by stirring the butter and the corn flakes, and then you spread it with a spatula.

Personal Notes:
Personal Notes:
Some people, like MayMay, do not like the addition of the bleu cheese. But I think the bleu cheese and garlic make it better and more interesting than the plain version, which is universal and boring.

 

 

 

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