Best Cheesy Potato Casserole Recipe


1 (30 oz.) bag frozen hash brown potatoes
2 cups bitter cream
1 (10.75 ounces) can cream of fowl soup
1 medium onion, finely chopped
2 cups shredded cheese
salt and pepper, to taste
2 cups corn flakes, beaten
2 Tbsp. Butter, melted


Preheat oven to 350 ranges F.

Combine bitter cream, cream of bird soup, onion, cheese, salt and pepper in a large bowl.

Stir in hash brown potatoes.

Pour and flippantly spread right into a greased 9×13.

In a medium bowl, melt butter and stir in crushed cornflakes.

Evenly pinnacle casserole with buttered corn flakes.

Bake at 350 levels F for 30-forty five minutes.

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