Deluxe Cheesy Potatoes
Boxed hash browns with onions, rehydrated and mixed with Cheddar, sour cream, milk, onion and butter, topped with corn flake crumbs and baked at 375°F. Serves 6.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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This cheesy potato casserole is a potluck favorite. A box of dried hash browns with onions is soaked in hot water, drained and mixed with shredded Cheddar, sour cream, milk, onion and melted butter, then topped with corn flake crumbs and baked until golden.
Ingredients
- 1 package Betty Crocker hash browns with onions
- 4 cups hot water
- 1 cup shredded Cheddar cheese
- 2/3 cup milk
- 1/2 cup sour cream
- 1/4 cup finely chopped onions
- 1/4 cup melted butter
- 1/2 cup corn flake crumbs
Instructions
- Soak. Cover the potatoes with the hot water in a medium bowl and let stand uncovered for 15 minutes. Drain thoroughly in a strainer or colander.
- Mix. Combine the potatoes with all the ingredients except the corn flakes and spread in an ungreased 2-quart casserole. Sprinkle the corn flakes over the top.
- Bake. Bake uncovered in a preheated 375°F oven until golden brown, about 50 minutes. Serves 6.
Tips
- Frozen shredded hash browns, thawed, can stand in for the dried boxed kind; skip the soaking step.
More vegetables and side dishes
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