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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is from Southern Living-way back. Cleaning out magazines and found this one. Ingredients:
3/4 cup butter, divided |
1 (30 ounce) package frozen southern style hash brown potatoes |
1 cup frozen mixed vegetables, thawed |
1 (10 3/4 ounce) condensed cream of celery soup |
8 ounces sour cream |
1 cup shredded cheddar cheese (4 ounces) |
1 teaspoon salt |
1 teaspoon pepper |
2 cups corn flake crumbs |
Directions:
1. Heat 1/2 cup butter in a 9x13 inch baking dish in a 350 degree F oven for 5-6 minutes, or until melted.
2. Spread hash browns over butter in dish; top with vegetables. Stir together soup and next 4 ingredients; spread over vegetables.
3. Heat remaining 1/4 cup butter in a saucepan over low heat until melted.
4. Stir together corn flake crumbs and 1/4 cup melted butter; sprinkle over casserole.
5. Bake at 350°F for 45 minutes.
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