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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 18 |
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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. Ingredients:
1 (32 ounce) bag diced frozen southern style hash brown potatoes |
2 cups shredded colby (8 oz.) or 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 |
1/4 cup butter or 1/4 cup margarine, melted |
2 cups crushed corn flakes |
Directions:
1. Heat oven to 350° and spray an 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In large microwavable bowl, microwave potatoes on defrost 12 to 15 minutes, or until thawed, stirring once or twice.
3. Stir in all remaining potato ingredients.
4. Spread in baking dish.
5. In small microwavable bowl, microwave 1/4 cup butter on high 30 to 60 seconds, or until melted.
6. Stir in crushed cereal.
7. Sprinkle evenly over potato mixture.
8. Bake 30 - 45 minutes or until browned and bubbly around edges.
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