Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Easy Potato Casserole




Source of Recipe


Internet


List of Ingredients




1 32oz package frozen hash brown potatoes, thawed
½ stick butter, cut into small pieces
1 10.5oz can cream of chicken soup
1 8oz carton sour cream
1½ cups Velveeta cheese, grated
1 cup onion, chopped (optional)

Topping:
2 cups crushed corn flakes
½ stick melted butter


Recipe



Pour thawed hash brown potatoes in the bottom of a 9x13 glass baking dish. Sprinkle potatoes with chopped onions, if desired. Scatter pieces of butter over potatoes. Mix cream of chicken soup with sour cream and spread evenly over potatoes. Cover soup mixture with grated Velveeta. Top with crushed corn flakes and drizzle with ½ cup melted butter. Bake at 350° for 45 minutes.