Cornflake Potato Casserole

This casserole is equally as face-plant worthy as my green bean casserole.

• 2 lbs. frozen hashbrowns
• ½ melted butter
• ½ cup chopped onion
• 1 can cream of chicken soup
• 1 12 oz. carton sour cream
• 10 oz. grated cheddar cheese (NOT pre-grated)
• 1 t. salt
• ½ t. pepper
• 2 cups cornflakes (lightly) crushed

Defrost potatoes (I did overnight, in a bowl, on the counter). Preheat oven to 350. Mix rest of ingredients in with potatoes. Spread out in 9×12 inch casserole dish and cover with crushed corn flakes. Melt another 1/4 cup of butter and drizzle on top. Bake for 45 minutes. Pull out and let cool (IF YOU CAN!) and ENJOY!


Print Friendly

Leave a Reply

Your email address will not be published. Required fields are marked *