Cheesy Potatoes
"I got this from the Pillsbury Annual Recipes 2006, cookbook. It is very good and makes a lot. Note: I used an 8 oz. package of mild cheddar and Monterey jack cheese, combined.
This is not just another hash brown casserole."
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
18
ingredients
- 1 (32 ounce) bag diced frozen southern style hash brown potatoes
- 2 2 cups cheddar cheese (8 oz.) or 2 cups monterey jack cheese (8 oz.)
- 1 (16 ounce) container sour cream
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1⁄4 cup chopped onion (1/2 medium)
- 1⁄4 cup butter or 1/4 cup margarine, melted
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
-
topping
- 1⁄4 cup butter or 1/4 cup margarine, melted
- 2 cups crushed corn flakes
directions
- Heat oven to 350° and spray an 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large microwavable bowl, microwave potatoes on defrost 12 to 15 minutes, or until thawed, stirring once or twice.
- Stir in all remaining potato ingredients.
- Spread in baking dish.
- In small microwavable bowl, microwave 1/4 cup butter on high 30 to 60 seconds, or until melted.
- Stir in crushed cereal.
- Sprinkle evenly over potato mixture.
- Bake 30 - 45 minutes or until browned and bubbly around edges.
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RECIPE SUBMITTED BY
I AM A 69 YEAR OLD HOUSEWIFE AND I ENJOY MOST THINGS, ESPECIALLY NEW RECIPES.
I LOVE TO BAKE, BUT DO NOT EAT MUCH OF MY OWN BAKED PRODUCTS.
ALL ALL DELICIOUS, BUT I AM NOT MUCH OF A SWEETS PERSON.
I COLLECT COOKBOOKS, AND HAVE HUNDREDS OF THEM.
