Scalloped Potato Casserole

Rick and Pam Mollica

 

Ingredients

  • 1 (2-pound) bag frozen hash brown potatoes, thawed
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped onion
  • 1 (1-3/4 ounce) can cream of chicken soup
  • 1 pint sour cream
  • 2 cups grated Cheddar cheese
  • 1/4 to 1/2 cup melted butter or margarine
  • 2 cups crushed corn flakes
 

Directions

  • Combine all ingredients except butter and corn flakes. Place in a 2-quart greased casserole.
  • Pour butter over top. Sprinkle corn flakes over all.
  • Bake at 350 degrees for 45 minutes. For smaller servings, bake in two (1-quart) casseroles. Serve one and freeze the other for later
 
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