Potato Casserole Recipe!

My grandmother used to make this casserole, but the version I have is in my sister's handwriting on a 3 X 5 card that has definitely seen better days. I used to make this with Ore Ida hash brown patties, but since I can never find them anymore, I've tried using hush puppies or the shredded hash browns. The shredded are easier, although the bag is bigger than 1 lb 8 oz original. If you want to use the full bag, you can use up to 2 cups of sour cream and increase the salt by about 1/4 to 1/2 tsp.

Potato Casserole

Ingredients:

1 pkg frozen hash browns (1 lb. 8 oz.)

1 tsp salt

¼ tsp pepper

½ cup chopped onion (sautéed if desired) 

1 can cream of chicken soup

1 cup sour cream

2 cups grated sharp cheddar cheese

Topping:

Mix together:

½ cup melted butter

1 ½ cup crushed corn flakes

Directions:

Thaw potatoes. If using tater tots or hash brown patties, break them up after thawing. Combine ingredients and mix well. Spread evenly in a greased 9 X 13 pan.

Spread corn flake and butter mixture on top of potatoes. Bake at 350 F for 45 minutes to 1 hour.