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Posted October 22, 2008 | comments Leave a comment

Scottsdale Potatoe Casserole

1 (2 lb.) pkg. frozen hash browns, thawed
2 ½ c. grated sharp cheese
2 c. sour cream
1 (10 3/4 oz.) can cream chicken soup
½ c. chopped onions
¼ c. butter, melted
2 c. crushed cornflakes cereal
½ c. butter, melted
salt & pepper

Preheat oven to 350 degrees. Lightly butter glass baking dish 7x10". Combine hash browns, cheese, sour cream, soup, onions, & butter in large bowl. Season with salt and pepper. Transfer to prepared pan. Mix cornflakes and ½ c. butter and sprinkle over potato mixture. Bake until browned, approximately 45 minutes. Serve immediately.

Serves 8-10

Maria Jeter
Edinburg


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