Creamy Cheddar Potato Casserole
My family has been making this for years. It's always a hit.
Yield
8 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
hash brown potatoes
or 8 large baking potatoes, baked, cooled overnight, peeled then grated. Use 2# frozen has browns |
* |
| 1 | cup |
onions
diced |
|
| 1 | can |
soup, cream of chicken
|
*
|
| 1 | carton |
sour cream
|
*
|
| 1 | stick |
butter
melted, (I only use a little bit to dot the top. NOT a whole stick) |
|
| 8 | ounces |
cheddar cheese
grated and sharp |
|
|
corn flakes
crushed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
hash brown potatoes
or 8 large baking potatoes, baked, cooled overnight, peeled then grated. Use 2# frozen has browns |
* |
| 237 | ml |
onions
diced |
|
| 1 | each |
soup, cream of chicken
|
*
|
| 1 | each |
sour cream
|
*
|
| 113 | g |
butter
melted, (I only use a little bit to dot the top. NOT a whole stick) |
|
| 231.2 | ml/g |
cheddar cheese
grated and sharp |
|
| 1 | x |
corn flakes
crushed |
*
|
Directions
Mix all ingredients except the cornflakes.
Add salt and pepper to taste.
Pour into a 13x9x2 inch baking dish and bake in preheated 375℉ (190℃) oven for about one hour.
I like to mix it up the day before and let the flavors mix together before I bake it.
I also have mixed it up and frozen it to use at a later date.
