Cornflake Potato Casserole

8 ingredients
7 steps

Ingredients

  • 1 (30 ounce) package frozen shredded hash browns (about 10 cups)
  • 6 tablespoons butter or 6 tablespoons margarine, melted and divided
  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • 12 ounces sour cream
  • 1/2 cup milk
  • 1/2 cup chopped green onion
  • 2 cups shredded sharp cheddar cheese
  • 1 cup crushed corn flakes

Directions

  1. 1
    Preheat oven to 375 degrees.
  2. 2
    Pour 4 Tblsp melted butter or margarine into 9x13-inch baking dish.
  3. 3
    In a medium bowl combine soup, sour cream, milk and green onions.
  4. 4
    Place half the potatoes in the prepared dish, spread with half the soup mixture and sprinkle with 1 cup cheese. Repeat layers.
  5. 5
    In small bowl combine cornflakes and remaining 2 Tblsp melted butter or margarine. Sprinkle over casserole.
  6. 6
    Bake for 55-60 minutes.
  7. 7
    Note: To prepare casserole a day ahead, omit cornflake topping, cover dish and refrigerate; add cornflakes before baking.

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