2 lb. frozen hash browns or 6-8 potatoes peeled and diced
1 (10 oz) can cream of mushroom soup 1/2 soup can milk 1 C. sour cream 1 C. shredded Cheddar cheese 1/4 C. grated onion (optional) salt and pepper to taste 3 T. butter melted 3/4 C. corn flake crumbs
Cook fresh potatoes or thaw frozen potatoes. Place potatoes in a 9x13 baking dish. Combine soup, milk, sour cream, cheese and onion, salt and pepper to taste. Mix well, spread sauce over potatoes. Melt butter and combine with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350 for 35-45 minutes or until hot and bubbly.
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