Easy
70 min
Potato Casserole
european
french
russian
main
soup
breakfast
sour
savory
umami
medium
fast
Prep
18 min
Cook
52 min
Total
70 min
Ingredients (7)
1 (30 ounce) package frozen hash brown potatoes
g
2 cups shredded Cheddar cheese
g
1 (16 ounce) container sour cream
g
1 (10.5 ounce) can condensed cream of mushroom soup
g
1 cup butter, divided
g
1 onion, chopped
g
3 cups crushed cornflakes
g
Nutrition
kcal
fat
carbs
protein
Instructions
1
Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking dish.
2
Pour hash browns into the prepared dish; set aside. Combine cheese, sour cream, and condensed soup in a large bowl; set aside.
3
Melt 1/2 cup butter in a large skillet over medium heat; sauté onion in hot butter for 5 minutes. Add to cheese mixture and mix until combined. Spread over hash browns in the dish. Sprinkle with cornflakes.
4
Melt remaining 1/2 cup butter in the skillet over medium heat and pour over cornflakes. Bake in the preheated oven for 1 hour.
5
Enjoy!