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Homemade Hashbrown Casserole

List of Ingredients




2 lbs. potatoes, cooked the day before, peeled
1 can cream of mushroom soup
1 cup low fat sour cream or cottage cheese
2 oz. grated cheese
1 tsp. onion powder
salt,pepper
2 cups cornflakes, slightly crushed
1 tsp. butter

Recipe



Availability - my all time enemy.Don't think you can get frozen hashbrowns here.I saw them in Denmark but that would be quite an expensive casserole when I had to drive 350 kilometres for one serving, wouldn't it?So I had to do it "homestyle", slimmer than with storebought stuff, I guess.It's one of my absolutely favorite meals, I can eat the whole recipe on my own...

Directions:
Shred potatoes on a veggie grater or in a food processor, if you handle them a little carefully and use the coarse grater that works very good and saves you a lot of time.Combine with remaining ingredients and some milk if mix seems too dry.Pour in a large, greased casserole dish and sprinkle with cornflakes, dizzle with butter.Bake in a 400° oven (no need to preheat) for 40-50 minutes, cover with foil if cornflakes become too dark.Be sure to let the dish stand five minutes before serving.
YUM YUM YUM