Potato Casserole
This casserole is quick and easy to put together and is the perfect addition to a holiday dinner or brunch!
Servings: 8 -10 servings
Ingredients
- 16 ounces sour cream
- ¼ cup very small diced onions
- 2 cups shredded sharp cheddar cheese
- 2 10.75-ounce cans cream of celery soup
- 2 pounds frozen hash brown potatoes, I like the shredded, country style from Ore-Ida
- salt & pepper, to taste
- 2 cups crumbled corn flakes cereal
- ½ stick butter, melted
- softened butter, to grease the pan with
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x13 glass casserole dish with softened butter.
- Mix together sour cream, onion, soup and cheese in a large mixing bowl. Add potatoes and mix well. Season with salt & pepper and mix again.
- Using a spatula, transfer the casserole mixture into a greased 9x13 casserole dish. Top with corn flake crumbs. Add melted butter over corn flakes. Bake for 1 hour 15 minutes at 350 degrees F.
Cook's Notes:
- Feel free to use homemade cream of celery soup if you have it available.
- Leftovers of this casserole taste great!
Notes
Recipe shared with me by my co-worker, Eric. Source unknown.
When you make this recipe...
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