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Michele’s Cheesy Potato Casserole

This has become a traditional side dish at Thanksgiving.
Servings 0

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.