Wednesday, June 29, 2011

Cheesy Potato Casserole

No picture today, the casserole disappeared before I remembered to take a picture.  I will try to get one soon!

Cheesy Potato Casserole

32 oz. bag shredded hash browns-frozen
1/4 C. minced dried onions
1 1/2  C. sour cream
2 C. shredded cheddar cheese
2 C. Corn flakes--crushed
1/4 C. butter or margarine
2 C. milk
1/4 C. flour
1 tsp. chicken bouillon powder


In a large bowl, combine hash browns and minced dried onion.  Set aside.  In a pan, over medium heat, whisk together milk, flour and chicken bouillon.   Heat, stirring constantly, till mixture thickens.  Stir in cheese.   Pour cheese mixture over hash browns and mix thoroughly.  Add salt and pepper to taste.

Place in greased 9 x 13 casserole dish.

Melt butter and add to cornflake crumbs.  Sprinkle over the potato mixture.

Bake at 350 degrees for 1 hour or until hot and bubbly around the edges and the top is lightly browned.

~To make this for the freezer, place uncooked potato mixture in a gallon sized bag.  Place cornflake mixture in a small bag and attach to larger bag.  Freeze.  Thaw mixture overnight before adding to casserole dish and baking as described above.

~This is a great recipe for potlucks!

1 comment:

Jessica Grove said...

Sounds easy and delicious!!