This week's recipe is submitted by Barb Petri

Hash Brown Casserole

1 can cream of mushroom soup
1 cup sour cream
1/2 c. melted butter (divided)
1 T.minced onion
Salt & pepper to taste
2 lbs. Ore-Ida frozen hash brown potatoes
2 c. shredded cheddar cheese
2 c. crushed corn flakes

Combine soup, sour cream, 1/4 cup melted butter, onion, salt and pepper. Add hash brown potatoes (which have been stored in the refrigerator overnight for easier mixing.) Place in a 13x9 casserole dish. Top with cheddar cheese and corn flakes. Pour remaining 1/4 cup of melted butter over top and bake in 350 degree oven for 45 minutes.

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