Hearty Potato Casserole


prep 0:30      


12 servings



2 lbs. frozen hash brown potatoes
1/2 cup butter, melted
1 tsp. salt
1/4 tsp. pepper
1/2 cup onion, chopped
1 can (10-1/2 oz.) cream of chicken soup
1 pint sour cream
10 oz. sharp cheddar cheese, grated
2 cups crushed cornflakes or
bread crumbs
1/4 cup melted butter, mixed with crumbs


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°F for 45 minutes. For an entree, add 2 cups cooked diced chicken or ham to casserole.

Author's Comments

This is a basic recipe. We frequently use another kind of cream soup and extra vegetables, such as green peppers, pimentos, etc.

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