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Published: Saturday, 10/12/2002

Cheesy Potato Casserole

2 pounds frozen hash browns, thawed

1/4 cup butter, melted

1 pint sour cream

1/2 cup chopped onion

1 can cream of chicken soup

2 cups shredded cheddar cheese

1 teaspoon salt

1/4 teaspoon pepper

For the topping:

2 cups corn flakes

2 tablespoons melted butter

Mix melted butter with potatoes. Add other casserole ingredients and mix. Put mixture in 9-by-13-inch dish. Lightly crush corn flakes and mix with 2 tablespoons butter. Sprinkle on top of casserole. Bake at 350 degrees for 1 hour. Can be divided into two 8-by-8-inch dishes and frozen.

Yield: 10 servings

Source: Larry and Nancy Oberdorf and Genan Vogel



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