Crusty Potato Casserole
From mis7up 15 years ago
- 90 minutes to make
- Serves 8
I got this recipe from the "Louisana Cookbook" as a gift, over the years I've adjusted the flavor alittle bit. I change the frozen hash browns when my mom visits because she's allergic to bell peppers. It's a holiday favorite that is a must.
Ingredients
- 2 pounds frozen hash brown potatoes w/onions & green peppers shopping list
- 2 cups low fat sour cream shopping list
- 1 bunch green onions, chopped with green stems shopping list
- 1 (10 3/4 oz) can cream of mushroom soup 98% fat free shopping list
- 1/2 cup stick light butter, cubed shopping list
- 2 cups of colby/Monterey Jack mix shredded cheese shopping list
- salt and pepper to taste shopping list
- 2 cups corn flakes, dry, crushed shopping list
How to make it
- Pre-heat oven to 375 degrees.
- Combine all ingredients, except corn flakes, in a large bowl. Combine mixture thoroughly. Spray non-stick cooking spray into a 2-quart casserole dish. Pour mixture into casserole dish.
- Bake at 375 for 75 minutes, or until butter is at the top and is light golden brown.
- Place crushed corn flakes evenly covering the entire dish, return to oven and bake an additional 15 minutes or until corn flakes are a golden brown.
- Yields 6-8 servings
The Rating
Reviewed by 7 people-
wow mis7up this is awsome gotta try it thanks
momo_55grandma
in Mountianview loved it
-
Delicious. Thanks and a 5 from me
cookingforfun
in Marblehead loved it
-
Delicious. Thanks and a 5 from me
cookingforfun
in Marblehead loved it
Reviews & Comments 13
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "