Cheesy Potato Casserole made with hashbrowns
This is another recipe that I got from my moms group MOPS (mothers of preschoolers). We always took turns bringing brunch food in for our meeting and this was a staple food at every meeting. Then I started hosting Thanksgiving for 50 people and the first year that I made a double batch of this the pans were scrapped empty, but there were so many mashed potatoes left. Now I don’t even bother with mashed potatoes during the holidays because everyone likes this better. It’s better for me too because I hate peeling potatoes!
Make sure you buy the shredded frozen potatoes, not the cubes ones. They don’t turn out as well and take longer to cook.
Cheesy Potatoes
Prep time
Cook time
Total time
Author: Holly
Recipe type: Brunch
Ingredients
- 1 package frozen hash brown/shredded potatoes (THAWED)
- ¼ cup melted butter
- 1 can condensed cream of chicken soup
- 1 8oz container sour cream
- 1 tablespoon dried onion flakes OR ¼ cup chopped onion
- 2 cups shredded sharp cheddar cheese
- pepper to taste
- Optional Topping:
- 2 cups crushed cornflakes
- ¼ cup melted butter
Instructions
- Preheat oven to 350
- In large bowl mix hash browns, butter, can of soup, sour cream, onions, cheese, and pepper.
- Put mixture in 9x13 baking dish
- Optional Topping:
- In medium saucepan over medium heat, saute cornflakes and ¼ cup butter.
- Sprinkle over casserole.
- Bake covered for 45 min.
