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Mom's Potato Casserole

Kraft Memeber Recipe
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Makes: 9 x 13-inch dish Total Time: 1 hr
Category: Side Dishes Sub Category: Other

what you need
  • 2 sticks margarine/butter, divided
  • 1 small onion, chopped
  • 1 can cream of chicken soup
  • 1 carton (8 oz.) sour cream
  • 2 cups shredded sharp cheddar cheese
  • 1 pkg. frozen southern-style hash browns
  • 2 1/2- 3 cups corn flakes
  • Salt and pepper to taste
make it
Preheat oven to 350 degrees. Spray 9x13-inch casserole dish with non-stick spray, set aside. Place one stick of butter and chopped onion in microwave safe bowl. Microwave on high until onions are soft. Remove from microwave and let cool slightly.

In a large bowl, combine cooled onion mixture, chicken soup, sour cream, cheddar cheese, and salt and pepper to taste. Mix well. Add frozen hash browns and mix well again. Spoon into prepared pan and smooth top.

In a large microwave safe bowl, melt remaining butter and toss with corn flakes. Spoon flakes on top of potato mixture. Place casserole in oven and bake for 45 minutes at 350 degrees. Enjoy!
Notes
You must soften the onions in the microwave before you add them to the casserole. If you skip this step, the onions will be too strong in the casserole. You can adjust the amount of buttered cornflakes on top to suit your own tastes. I like having the extra crunch.
Average Rating  (1)
Rated  by a cook on 6/30/2006 Have made this twice in the past month for get-togethers. Yum!
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