Potato Casserole Best Dishes

Saturday, March 16, 2019

Potato Casserole

"This easy-to-collect casserole is wealthy and buttery in taste with a crispy top, thanks to the overwhelmed corn flakes."

Ingredients :

1 (30 ounce) bundle frozen hash brown potatoes
2 cups shredded Cheddar cheese
1 (16 ounce) field bitter cream
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
1 cup butter
three cups crushed corn flakes

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H25M

Preheat oven to 425 stages F (220 stages C).
Pour the hash browns into a gently greased 9x13 inch baking dish. In a big bowl, combine the cheese, bitter cream and soup.
In a big skillet over medium warmth, integrate the onion with 1 stick butter and saute for five mins. Add this to the soup mixture and spread this over the potatoes within the dish.
Next, set up the crushed corn flakes over all inside the dish. Melt the ultimate stick of butter and pour this lightly over the corn flakes.
Bake at 425 tiers F (220 degrees C) for 1 hour.

Notes :

Reynolds® Aluminum foil can be used to maintain food wet, cook dinner it evenly, and make easy-up less difficult.

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