This easy potato casserole is great for taking to pot luck suppers.
Preheat oven to 350°.
Prep time: 10 minutes
Baking time: 45 minutes
2 pounds or 1 kilogram package of frozen hash browns, defrosted
1/2 cup melted margarine
salt and pepper
1 small onion, finely chopped
1 can mushroom soup (10 oz)
1 can cream of celery soup (10 oz)
! cup shredded cheddar cheese
1 small container sour cream
Topping: 2 cups crushed cornflakes, combined with 1/4 cup melted margarine
- Take the hash browns out of the freezer early enough that they'll be defrosted when you're ready to prepare the casserole.
- Mix the margarine, salt and pepper, onion, the cans of soup, cheese and sour cream. Add to hash browns and spread in a 9 x 12-inch pan.
- Cover with topping.
- Bake at 350 degrees for about 45 minutes until bubbling in the center.
