Name: Michele’s Cheesy Potato Casserole
Ingredients: 1 10.5 oz can condensed cream of mushroom soup; 2 cups sour cream; 1 t salt; 1/3 t ground black pepper (or to taste); 2 cups shredded Cheddar cheese; 1/3 cup sliced green onions; 1 30 oz package shredded hash brown potatoes, thawed (Ore-Ida® is a good brand); 2 cups crushed corn flakes cereal; 1/4 cup butter (melted)

A family favorite at Thanksgiving!

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Michele’s Cheesy Potato Casserole

This has become a traditional side dish at Thanksgiving.

Servings

Ingredients

1 10.5 oz can condensed cream of mushroom soup
2 cups sour cream
1 t salt
1/3 t ground black pepper or to taste
2 cups shredded Cheddar cheese
1/3 cup sliced green onions
1 30 oz package shredded hash brown potatoes, thawed (Ore-Ida® is a good brand)
2 cups crushed corn flakes cereal
1/4 cup butter melted

Instructions

Preheat oven to 350° F. Coat 13x9 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 into baking dish.
In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onions if desired.