Potato Casserole
- From
- Leal Smith
- Source
- Recipe Keeper (handwritten, p. 57)
- Cook
- 350°F, 40 min
Ingredients
- 1 bag frozen southern-style hash browns (cube shape)
- 2 cups shredded cheddar cheese
- 1 can cream of chicken soup
- 1 small carton sour cream
- 1/4 cup finely chopped onion
- Salt & pepper
- 1 stick butter
- 2 cups crushed cornflakes
Steps
- Spread frozen hash browns on the bottom of a buttered 9x13 inch cake pan.
- Sprinkle onions, salt & pepper over potatoes.
- Mix sour cream and cream of chicken soup together in a bowl and spread over all of the potatoes.
- Add shredded cheese over the whole top of the casserole.
- Combine melted butter and cornflakes in a bowl, spread over the top.
- Bake 40 min at 350°F.
Notes
- Nearly identical to “Delicious Potato Casserole” (p. 55) — same recipe from a different contributor (Leal Smith). Kept as a separate file since it’s a distinct card/contributor, per the family-voice rule.
