Potato Casserole
Potato Casserole
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Chef's Note
“This casserole is scrumptious. It is a wonderful side dish with baked chicken.”
READY IN:1hr |
SERVES:12 |
YIELD:1 13x9 casserole |
UNITS:US |
Ingredients Nutrition
- 3⁄4 cup butter, divided
- 1 (30 ounce) package hash browns, thawed
- 1 cup frozen vegetables, thawed
- 1 (10 ounce) can cream of celery soup, undiluted
- 1 (8 ounce) container sour cream
- 1 cup cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups corn flakes, crushed
Directions
- Heat 1/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted.
- Spread hashbrowns onto the melted butter.
- Top with veggies.
- Stir soups and next 4 ingredients.
- Spread over veggies.
- Heat remaining 1/4 cup (1/2 stick) butter and stir in crushed cornflakes.
- Sprinkle over casserole.
- YUUUUUMMMMMMMYY.
Potato Casserole