Potato Casserole


  • 2 pounds frozen hash brown potatoes
  • 3/4 cup melted butter
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped onions
  • 1 pint sour cream
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  • 1 can cream of mushroom soup
  • 1/2 can water
  • 2 cups crushed cornflakes
  • 10 ounce grated sharp cheddar cheese


Put potatoes in a 9x13 inch pan. Pour 1/2 cup melted butter over; add salt and pepper and onion. Mix sour cream, soup and water; pour over potatoes. Add grated cheese and top with crushed cornflakes mixed with 1/4 cup melted butter. Seal tight with foil. Bake at 350 degrees F for 45 minutes. Remove tin foil for the last 15 minutes to brown top.

By Jan E from Suring, WI


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