CHEESEY POTATOE CASSEROLE

By Marg

Ingredients

• 1 BAG ORE-IDA HASH BROWNS, THAWED
• 1 CAN CREAM OF CHICKEN SOUP
• 2 CUPS SOUR CREAM
• 1/2 TSP. SALT
• 1/4 TSP. BLACK PEPPER, GROUND
• 2 CUPS CHEDDAR CHEESE, SHREDDED
• 1/3 CUP GREEN ONIONS, SLICED
• 2 CUPS CORN FLAKES, CRUSHED
• 1/4 CUP BUTTER MELTED.
• I USE PANKO BREAD CRUMBS IN PLACE OF CORN FLAKES

Preparation

Step 1

1, PREHEAT OVEN TO 350 DEGREES. COAT 13" X 9" BAKING DISH WITH NONSTICK SPRAY.
2. WHISK TOGETHER SOUP, SOUR CREAM, SALT AND PEPPER. STIR IN CHEESE, ONION AND HASH BROWNS UNTIL WELL MIXED. SPOON EVENLY INTO BAKING DISH.
3. MIX TOGETHER CORN FLAKES AND BUTTER. SPRINKLE OVER HASH BROWN MIXTURE
4. BAKE UNCOVERED FOR ABOUT 50 MINUTES, OR UNTIL HOT AND BUBBLY. LET REST FOR 5 MINUTES BEFORE SERVING.