Wednesday, July 6, 2011
The best way to describe this cheesy potato casserole is that is utter comfort. It's golden, cheesy, bubbly, and creamy. It can accompany any meal you make and is excellent for large groups. The original recipe called for cornflakes and butter as the topping, but we had some potato chips so I used those instead. It was a very good decision.
Cheesy Potato Casserole
From My Mom :)
2 pound shredded or diced hash browns (you can use frozen but be sure to unthaw first)
1 teaspoon pepper
1 teaspoon salt
1 pint sour cream
1 can cream of mushroom soup
2 tablespoons onions (either fresh or dried)
2 cups shredded cheese
2 cups crushed potato chips or 2 cups crushed cornflakes mixed with 1/4 cup butter, melted
Preheat oven to 350 degrees. Mix all ingredients except potato chips or cornflakes in a large bowl.
Scoop into a 9X13 casserole dish.
Sprinkle potato chips or cornflakes on top of casserole. Bake for 1 hour or until golden and bubbly.