Go Back
Email Link
Print
Notes
Print
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.