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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3/4 cup butter or margarine, divided |
1 (30-ounce) package frozen country-style hash browns, thawed |
1 cup frozen mixed vegetables, thawed |
1 (10 3/4-ounce) can cream of celery soup, undiluted |
1 (8-ounce) container sour cream |
1 cup (4 ounces) shredded cheddar cheese |
1 teaspoon salt |
1 teaspoon pepper |
2 cups cornflakes cereal, crushed |
Directions:
1. Heat 1/2 cup butter in a 13- x 9-inch baking dish in a 350° oven 5 to 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 crushed cornflakes and 1/4 cup melted butter; sprinkle over casserole.
5. Bake at 350° for 45 minutes.
6. NOTE: For testing purposes only, we used Bird's Eye Frozen Broccoli, Green Beans, Pearl Onions, and Red Peppers for the frozen mixed vegetables.
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