Potato Casserole

Name: Potato Casserole
Ingredients: 2 c. (8 oz.) shredded American or Cheddar cheese; 1 (10 3/4 oz.) can condensed cream of chicken soup; 1 c. dairy sour cream; 1/2 c. finely chopped onion; 1/4 tsp. salt; 1/4 tsp. pepper; 1/4 c. oleo, melted; 1 (32 oz.) pkg. frozen loose pack hash brown potatoes, thawed; 1 c. crushed corn flakes; 1 Tbsp. oleo, melted

10 ingredients

5 steps

Ingredients

2 c. (8 oz.) shredded American or Cheddar cheese
1 (10 3/4 oz.) can condensed cream of chicken soup
1 c. dairy sour cream
1/2 c. finely chopped onion
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. oleo, melted
1 (32 oz.) pkg. frozen loose pack hash brown potatoes, thawed
1 c. crushed corn flakes
1 Tbsp. oleo, melted

Directions

1

Grease a 13 x 9 x 2-inch baking dish; set aside.
2

In a large mixing bowl, combine cheese, soup, sour cream, onion, the 1/4 cup melted oleo, salt and pepper.
3

Mix well.
4

Fold in thawed potatoes. Turn the potato and cheese mixture into prepared baking dish. Toss together the corn flakes and 1 tablespoon melted oleo. Sprinkle over potato mixture.
5

Bake in 350° oven for about one hour or until casserole is golden and potatoes are tender.