Potato Casserole IV recipe
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Ingredients
- 1 (2 pound) package hash brown potatoes 1 small onion, finely chopped 2 cups cubed Cheddar cheese 1 cup sour cream 1 teaspoon salt 1 (10.75 ounce) can condensed cream of chicken soup 1 (10.75 ounce) can condensed cream of mushroom soup ½ cup melted margarine 2 cups cornflakes cereal
Nutrition Info
- 426.5 caloriescarbohydrate: 30 gcholesterol: 44.8 mgfat: 35.2 gfiber: 1.8 gprotein: 12.1 gsaturatedFat: 14.7 gservingSize: -sodium: 1088.3 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Potato Casserole IV
Directions
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Preheat oven to 350 degrees F (175 degrees C).
In a large bowl mix together the frozen hash browns, onion, cheddar cheese, sour cream and salt. In a small bowl, stir the chicken and mushroom soups together. Pour the soups over the hash brown mixture and stir together. Transfer to a 9x13 inch baking dish.
Mix the melted margarine and cornflakes together and pour over the top of the casserole.
Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes. Bake for an additional 15 minutes if you'd like the casserole more browned.