Potato Casserole

I love potatoes more than makes rational sense. This isn’t a lowfat menu option, but I think you could cut some corners and make it a bit healthier. I paired it with meatloaf and wasn’t worried about calories at the time. A few days later I reheated some casserole alongside scrambled eggs… oh my goodness, delicious. Enjoy!


  • 1 (30 ounce) package frozen hash brown potatoes
  • 2 cups shredded Cheddar cheese
  • 1 (16 ounce) container sour cream
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 onion, chopped
  • 1 cup butter
  • 3 cups crushed corn flakes


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Pour the hash browns into a lightly greased 9×13 inch baking dish.
  3. In a large bowl, combine the cheese, sour cream and soup.
  4. In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.
  5. Next, arrange the crushed corn flakes over all in the dish.
  6. Melt the remaining stick of butter and pour this evenly over the corn flakes.
  7. Bake for 1 hour.

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