Hash Brown Potato Casserole
- 2 lb. frozen hash browns
- 1/2 cups butter, melted
- 1 Tbsp. salt
- 1/4 tsp. pepper
- 1/2 cup onion, chopped, opt.
- 1 carton sour cream, (standard size)
- 1 can cream of mushroom soup
- 2 cups grated cheddar cheese
- 2 cups crushed corn flakes
Let hash browns thaw for 1/2 hour. Mix 1/4 cup butter with sour cream, soup and cheese. Put potatoes in 9x13 inch pan, and pour mixture over potatoes. Mix remaining butter with corn flakes and spread over top. Bake at 350 degrees F for 45-50 minutes.
By Robin from Washington, IA
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