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Side Dishes


Potato Casserole


8 ounces sour cream
1 can (10.75 ounces) condensed cream of chicken soup
1 stick butter, softened
1 bag (30 ounces) frozen hash brown potatoes, thawed
1 cup shredded cheddar cheese
1 tsp salt
½ teaspoon freshly ground black pepper
½ cup diced onion
1 cup corn flake crumbs (about 3 cups whole)

Mix sour cream, soup and butter. Add potatoes, cheese, salt, pepper and onion. Mix together. Place in a 13 x 9 x 2-inch buttered baking dish. Sprinkle cornflakes on top. Bake at 325° F for one hour.

Makes 8 servings.