Potato Cheese Casserole

Categories: Casseroles, Potatoes
Yield: 10 servings

1 2-lb bag frozen hash browns
1 c Butter; melted
1 ts Salt
1/2 ts Pepper
1/2 c Onion; chopped
1 pt Sour cream
1 cn Cream of chicken soup
10 oz Cheddar cheese - mild;
-grated
1 1/2 c Corn flakes; crushed

Grease a 9 by 13 inch pan. Place hash browns on bottom of pan. Sprinkle 1/2
the cheese over this. Mix the salt, pepper, onion, sour cream, and soup,
and pour over hash browns. Sprinkle the remainder of the cheese over that.
Top with a mixture of melted butter and corn flakes.

Bake at 350 degrees for about 1 hour.

The original recipe called for 3/4 butter and 1/2 cup corn flakes, but
Cindy likes it better this way, and so do I!

Recipe by: Cindy Healy

Posted to bbq-digest by chef.paul.g@altavista.net on Dec 13, 1998,

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