The BEST potato casserole according to my family anyway LOL! I like to use the same amount (weight) of O’Brien potatoes (w/onions & peppers in the mix). You can get the same effect by adding
3/4 cup diced red & green bell pepper with the potatoes.
Servings: 12 to 16Cook Time: 75 minutes
2lb. bag frozen Southern Style hashbrown potatoes (thawed – these are the diced potatoes, not shredded, but you can use a 30 oz. bag of the shredded)
1 stick margarine, divided in half
1/2 cup chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
16 oz. sour cream
8 oz. grated cheddar cheese
1 tsp. garlic salt (I use powder)
2/3 cup milk
2 cups corn flakes
Melt 1/2 stick margarine in oven in a 13 x 9 pan.
Pour thawed potatoes over melted margarine.
Mix onion, soups, sour cream, cheese, garlic salt & milk & pour mixture evenly over potatoes.
Crush the cornflakes & toss with the other 1/2 stick of melted margarine.
Sprinkle crumbs evenly over casserole.
Bake uncovered at 350º for 1 hour and 15 minutes.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.