This potato casserole is simple to assemble. It’s rich, cheesy, and buttery with a crispy top.
Ingredients:
1 (30 ounce) package frozen hash brown potatoes
2 cups shredded Cheddar cheese
1 (16 ounce) container sour cream
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup butter, divided
1 onion, chopped
3 cups crushed corn flakes
Instructions:
Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9×13-inch baking dish.
Pour hash browns into the prepared dish; set aside. Combine cheese, sour cream, and condensed soup in a large bowl; set aside.
Melt 1/2 cup butter in a large skillet over medium heat; sauté onion in hot butter for 5 minutes. Add to cheese mixture and mix until combined. Spread over hash browns in the dish. Sprinkle with cornflakes.
Melt remaining 1/2 cup butter in the skillet over medium heat and pour over cornflakes.
Bake in the preheated oven for 1 hour.
more instructions please visit: https://www.foodnetwork.com/recipes/trisha-yearwood/potato-casserole-2791023
