Hash Brown Casserole
The Americanized version – with cream of everything soups.
Ingredients
Units
Scale
Potatoes
- 1 can cheddar cheese soup
- 1 can cream of chicken soup
- 16 oz sour cream
- salt & pepper
- 1/2 cup onion, chopped
- 1/2 cup green pepper, chopped
- 2 cups grated cheddar cheese
- 2 lbs frozen hash brown cubes
For topping
- 1/2 stick butter
- 2 cups crushed corn flakes
Instructions
- Combine first group of ingredients in large mixing bowl.
- Add potatoes to the mixture.
- Saute corn flakes in butter.
- Place potatoes in 9×13″ pan. Top with corn flakes.
- Bake at 350° F / 176° C for 1 1/2 hours