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 calories
carbohydrate: 30 g
cholesterol: 44.8 mg
fat: 35.2 g
fiber: 1.8 g
protein: 12.1 g
saturatedFat: 14.7 g
servingSize: -
sodium: 1088.3 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

  3. Mix the melted margarine and cornflakes together and pour over the top of the casserole.

  4. 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.

Recipe Yield

8 to 10 servings

Recipe Note

This is a hash browns and cheese casserole that is easy to prepare, serve and is loved by everyone!

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