Hearty potato casserole recipe
Hearty Potato Casserole recipe
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- 2 pounds frozen hash brown potatoes
- 1/2 cup melted butter
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup onion, chopped
- One 10.5-ounce can cream of chicken soup
- 1 pint sour cream
- 10 ounces sharp cheddar cheese, grated
- 2 cups crushed cornflakes or bread crumbs
- 1/4 cup melted butter, mixed with crumbs
This is a basic recipe. We frequently use another kind of cream soup and extra vegetables, such as green peppers, pimentos, etc.
Defrost hash brown potatoes and combine in large mixing bowl with 1/2 cup melted butter. Season with salt and pepper. Add chopped onion, cream of chicken soup, sour cream, and grated cheese. Blend thoroughly. Pour into buttered 3 quart casserole. Mix 1/4 cup melted butter with crumbs. Sprinkle over potato mixture. Bake at 350 degrees for 45 minutes. For an entree, add 2 cups cooked diced chicken or ham to casserole.
Reference: Hearty potato casserole recipe
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