Potato Casserole by Jane Deane
1 (2 pound) bag frozen hash brown potatoes
½ cup melted butter
1 teaspoon salt
½ teaspoon pepper
2 tablespoons dried minced onion
1 can cream of chicken soup
1 pint sour cream
2 cups grated cheddar (or any type) cheese
Topping:
¼ cup melted butter
1 cup crushed corn flakes
Thaw potatoes. Mix with ½ cup butter and then with the rest of the ingredients. Pour into greased 9x12 pan. Mix and add topping. Bake at 350 for 45 to 60 minutes.
Submitted by Jane Deane
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