Potato Casserole
From the kitchen of Carol Banta
Ingredients
- 1 can cream of chicken soup
- 1 16oz french onion dip
- 2 cups shredded sharp cheddar cheese
- 1 2lb package frozen hash browns
- 1/2 stick butter
- 1/2 cup corn flakes crushed
Instructions
- Mix together the soup, dip, and cheese.
- Add the thawed frozen hash browns and miz well.
- Coat a 9 x 13 casserole pan with cooking spray.
- Spread potato mixture evenly in pan.
- Top with corn flakes.
- Drizzle with melted butter.
- Bake at 350 degrees for 1 hour.
Notes
The potatoes do not need to be thawed if you are in a hurry, but add another 15 minutes to the cooking time. This casserole can be put together the night before and refrigerated until time to bake.