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RECIPE AND PHOTO SUBMITTED BY  Rosetta Sperring
‎”Cheesy Potato Casserole” This is a recipe I got from the back of a bag of Ore-Ida Country Hash Browns. This is really good, but they are rich. They would go great with breakfast or they would be good as regular dinner side. This recipe was way to much for Neil and myself, so I froze the rest in zip lock bags. I let the potatoes get cold in the fridge first, then cut them in sections the size I wanted, and then froze them. You can also half the recipe if you want less and don’t want to worry about freezing them.  

Cheesy Potato Casserole:

Ingredients:

1 can (10.5 oz) condensed cream of chicken soup
2 cups sour cream
½ teaspoon salt
¼ teaspoon pepper
2 cups shredded cheddar cheese
1/3 cup sliced green onion
1 package (30 oz) Ore-Ida country-style hash browns, thawed, or 6 cups thawed.
1 cup crushed corn flak cereal
¼ cup butter, melted and cooled

Directions:

Preheat oven to 350F. Coat baking dish with nonstick cooking spray. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly on top of hash brown mixture.

Bake uncovered for about 45 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Garnish with additional sliced green onion if desired.

Serves 8 (about 1 cup per serving).

 

 

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