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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 9 |
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This recipe came from my friend Dorothy, in Oregon. Ingredients:
1/2 cup butter, melted |
1 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon dried oregano |
10 3/4 ounces condensed cream of celery soup, undiluted |
2 cups sour cream with chives |
2 lbs frozen hash browns, thawed |
1/2 cup chopped onion |
1/2 cup chopped celery |
1/2 cup chopped green pepper |
2 cups shredded cheddar cheese |
2 cups crushed corn flakes |
1/4 cup butter, melted |
Directions:
1. Preheat oven to 350 degrees.
2. Mix together 1/2 cup butter, salt, pepper, oregano, soup and sour cream, set aside. Combine hash browns, onion, celery, green pepper and cheese, add to sour cream mixture. Mix well.
3. Spoon into a greased 13 x 9 x 2 inch baking dish.
4. For topping, combine cornflakes and butter, sprinkle over casserole.
5. Bale for 45 minutes.
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