Potato Casserole
Serves: 3
Floy Nolan
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
42
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
Shredded Cheddar Cheese450 g
Sour Cream (container)1 cup
Butter3 cups
Corn Flake (crushed)Directions:
1
Preheat oven to 425 degrees F (220 degrees C)
2
Pour the hash browns into a lightly greased 9x13 inch baking dish
3
In a large bowl, combine the cheese, sour cream and soup
4
In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes
5
Add this to the soup mixture and spread this over the potatoes in the dish
6
Next, arrange the crushed corn flakes over all in the dish
7
Melt the remaining stick of butter and pour this evenly over the corn flakes
8
Bake at 425 degrees F (220 degrees C) for 1 hour