Scott Thoma sent me a recipe this week to share with you. This recipe is quick and easy to put together. It’s a delicious cheesy casserole with a crunchy topping.
Hash Brown Potato Casserole
- 2 pounds frozen hash brown potatoes, thawed
- 2 cups shredded sharp cheddar cheese
- 2 cups sour cream
- 1 can cream of chicken or cream of mushroom soup
- 2/3 cup chopped onion
- 2/3 cup butter
- 1/2 teaspoon salt
- 13 teaspoon pepper
- 2 cups cornflakes, crushed
Stir together potatoes, cheese, sour cream, soup, onion, 1/2 cup butter, salt and pepper. Pour into greased shallow cake pan or baking dish. In a medium bowl, mix the remaining 1/3 cup of butter with the crushed cornflakes. Sprinkle cornflakes over potato mixture. Bake at 350 degrees for 40-45 minutes, or until hot and bubbly. Let stand 10 minutes before serving.