This is very quick to prepare and very easy. You can make it ahead of time, refrigerate it, and then bake it later. It's smart to let chilled casseroles come to room temperature before you bake them.
1 (32-ounce) package frozen Southern-style hash browns (I used the kind with onions and peppers)
1 (16-ounce) container sour cream
2 cups (8 ounces) shredded Cheddar cheese
1 (10 3/4-ounce) can cream of mushroom soup (Ryan hates mushrooms so I used cream of celery)
1 small onion, finely chopped
1/4 teaspoon pepper
2 cups crushed cornflakes cereal (didn't have any cornflakes so I used breadcrumbs and just sprinkled them over the top)
1/4 cup melted butter
Stir together first 6 ingredients in a large bowl.
Spoon potato mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter.
Bake at 325° for 1 hour and 20 minutes or until bubbly.
1 comment:
GOOD JOB! WILL LET YOU KNOW IF WE FIND ANY MEXICAN RECIPES YOU CAN ADD. LOVE YOU!!!!!!!!!!!!!!!
Post a Comment