Easy Potato Casserole Side Dish for Quarantine

Ingredients
1/3 cup butter, melted
2 cups sour cream
1 can cream of chicken soup
1 teaspoon salt
1 teaspoon onion powder
2 cups shredded cheddar cheese
24 ounces frozen diced hash browns (cubed or diced, not shredded), thawed
½ cup butter (1 stick), melted
3 cups corn flakes, slightly crushed

Instructions
Preheat the oven to 350F degrees.
In a large mixing bowl, combine the melted butter, sour cream, cream of chicken soup, salt, and onion powder.
Stir in the shredded cheddar cheese and thawed diced hash browns.
Pour the mixture into a 9×13 inch glass baking dish greased with non-stick cooking spray.
In a medium mixing bowl, combine the ½ cup of melted butter and crushed corn flakes. Stir until the corn flakes are coated in the butter.
Spoon the corn flake mixture over the casserole.
Bake the casserole uncovered for 45 minutes until it is bubbly and golden brown around the edges.
Cool for 5-10 minutes before serving.

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