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Post by Loupy on Apr 3, 2013 16:32:59 GMT -7
Creamy Potato CasseroleBy Steph @ www.plainchicken.com/Ingredients: 1 (28-32oz) bag frozen shredded hash brown potatoes 1 can cream of chicken soup 1 can cream of mushroom soup 16 oz sour cream 1 tsp pepper 1/2 cup butter, melted 2 cups corn flakes, crushed 1/4 cup butter, cubed
Instructions: Preheat oven to 375.
Mix all ingredients, except corn flakes, and spread into a lightly greased 9 x 13 pan. Top with crushed cornflakes and dot with cubed butter. Bake uncovered for 45 minutes.*I mix the potato casserole together and divide it between three 8-inch disposable foil pans and put two unbaked casseroles in the freezer for later. I don't put the corn flakes on the casserole until I am ready to bake it. On the day I bake the potatoes, I let the casserole thaw in the refrigerator all day or let it sit out on the counter for about an hour before baking.*
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