Potatoes Casserole

Potatoes Casserole


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Add some cream of chicken or cream of mushroom soup to your potatoes and liven up this casserole. My children love this.

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Serving Size / Yield

1 Casserole


  • 2 10-oz. pkg. frozen hash-browns
  • 3/4 C. melted butter
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 C. chopped onion
  • 1 can cream of chicken soup or mushroom soup
  • 1 pint of sour cream
  • 1-1/2 C. grated sharp cheddar cheese
  • 2 C. crushed cornflakes

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Mix the cornflakes with 1/4 C. melted butter and set aside. Defrost potatoes, combine in large mixing bowl with 1/2 C. butter, salt, pepper, onion, soup, sour cream and cheese. Blend thoroughly. Pour into a greased casserole dish.

Cover with buttered cornflakes crumbs. Bake at 350 degrees for 45 minutes.

Serves 12.

Mae Storrs from Lancaster, California

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