Here’s another holiday casserole that’s so simple to make in a jiff. I made it for my family in Pennsylvania during Christmas 2009, and will look for something similar to make for Christmas ’10. It’s not the healthiest, but if feels like the epitome of breakfast foods all rolled into one!
Hash Brown Potato Casserole
a Cooks.com recipe
1 (32 oz.) package frozen hash brown potatoes, thawed
3/4 cup butter, melted
1/2 cup chopped onion
1 (10 3/4 oz.) can cream of chicken soup, undiluted (can substitute cream of mushroom)
1 (8 oz.) carton sour cream
1-1/2 cup shredded cheddar cheese
1 cup corn flakes, crushed
Combine potatoes, 1/2 cup butter, onion, soup, sour cream and 1 cup cheese. Stir well. Spoon into a greased 2 1/2 quart casserole. Stir remaining butter into crushed cereal. Sprinkle over potato mixture. Top this with 1/2 cup cheese. Bake at 350 degrees for 50 minutes.
Makes 10 – 12 servings.