The Baker Family TableA family archive shared privately by direct link
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Casseroles

Potato Casserole

Shared by Karen Smith Skogen

A family memory

The Story Behind It

My Mom, Darline Smith, and I both found this in different magazines at about the same time. It adapts well to different kinds of cream soup, less sour cream or cottage cheese, and different kinds of cereal—whatever you have on hand.

1

Ingredients

2 lbs frozen hash browns, thawed
½ cup melted margarine
1 tsp salt
½ tsp pepper
2 Tbsp dried minced onions or ½ cup finely chopped onion
1 can cream of chicken soup
1 pint sour cream
2 cups grated American or cheddar cheese
2 cups cornflakes, crushed

2

Directions

Thaw the potatoes before mixing (they mix and cook better).

Mix the hash browns, ¼ cup margarine, salt, pepper, onion, soup, sour cream, and cheese together.

Pour into a buttered 9 × 13-inch casserole dish.

Mix the remaining ¼ cup margarine with the crushed cornflakes and spread over the top.

Bake at 350 degrees for 45 minutes to 1 hour.