Potato Casserole

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READY IN:
1hr
SERVES:
12
YIELD:
1 13x9 casserole
UNITS:
US

Ingredients Nutrition

  • 34 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

  1. Heat 1/2 cup butter (1 stick) in 13x9 pan in 350 oven until melted.
  2. Spread hashbrowns onto the melted butter.
  3. Top with veggies.
  4. Stir soups and next 4 ingredients.
  5. Spread over veggies.
  6. Heat remaining 1/4 cup (1/2 stick) butter and stir in crushed cornflakes.
  7. Sprinkle over casserole.
  8. YUUUUUMMMMMMMYY.

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