Cheesy Potato Casserole


Albertsons Fresh Summertime Fun, p. 26      
                               
1 bag frozen hash browns
1 can(s) cream of chicken soup
2 cup(s) sour cream
½ teaspoon(s) salt
2 cup(s) cheddar cheese shredded
1/3 cup(s) green onions sliced
¼ teaspoon(s) black pepper ground
2 cup(s) corn flakes crushed
¼ cup(s) butter melted

This always seems to me like the tidiest way to crush cornflakes. 

And it's kinda fun, too!


Preheat oven to 350F. Coat 13x9 baking dish with nonstick cooking spray.

In a large bowl, whisk together soup, sour cream, salt and pepper. 

I used cream of mushroom soup, actually, to make it vegetarian. 


Stir in cheese, onion and hash browns until well mixed. 

Mixed?

WELL-mixed.


Spoon evenly into baking dish.

EVENLY.


In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.

It looks like it's for eating immediately. But it's totally not.

EVENLY.


Bake uncovered for about 45 minutes, or until hot and bubbly. 

There's nothing like your loyal favorite casserole dish.


Allow to rest for 5 minutes before serving. Garnish with additional sliced green onion if desired. 

Ready to go to the potluck!

My Rating: 5/5 "Not something to eat very often, of course, but dear God if you feel like a calorie splurge (especially around the holidays, when calorie splurges become exceedingly appropriate), this is a prime candidate."

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