Potato Casserole

@baileytownsend.dev

A cheesy potato casserole with cubed potatoes, topped with cornflakes

Prep 00:20
Cook 01:00
Total 01:20

Ingredients

  • 2lb bag of frozen cubed potatoes (sometimes called southern or cowboy hash browns)
  • 2 cups shredded mild cheddar cheese
  • 1 10.5-ounce can of cream of mushroom
  • 2 sticks of butter (or 1 cup)
  • 1 small onion, chopped
  • 16 ounce sour cream
  • Pinch of salt
  • Pepper
  • 3 cups crushed cornflakes
  • casserole pan (11x15 ish)

Instructions

  1. 1
    Preheat oven to 425
  2. 2
    Grease the casserole pan and pour the frozen potatoes into it
  3. 3
    Mix the cheese, sour cream, and soup in a large mixing bowl. Salt and pepper the mixture
  4. 4
    In a skillet over medium heat, sauté the onions with 1 stick of butter (or 1/2th cup). Cook till they are a bit translucent and well combined. Roughly 5ish minutes
  5. 5
    Add the onions to the soup mix made earlier, and mix till well combined
  6. 6
    Spread the soup mix over the potatoes in the casserole pan
  7. 7
    Add the crushed cornflakes over the top of the mixture, covering the top of the dish
  8. 8
    Melt the last stick of butter (1/2 cup) and drizzle it over the cornflakes
  9. 9
    Cover in tinfoil and cook for 45 minutes
  10. 10
    Take it out and cook uncovered for 15 minutes to brown the top a bit more
Category
Side Dishes
Method
Baking
Cuisine
American

Recipe Attribution

Public Domain