Monday, March 22, 2010

Hashbrown Potato Casserole

¼ cup melted butter (optional)
1 can cream of potato soup
12 oz grated cheddar cheese
1 cup low fat sour cream
1 small onion, finely chopped
salt & pepper to taste
32 oz frozen hashbrowns (do not thaw)

¼ cup butter (or just use PAM spray)
½ cup crushed corn flakes (or whole wheat bread crumbs)

Combine first six ingredients in large bowl. Add hashbrowns and mix gently. Spread in an 8 x 11 pan sprayed with PAM or two smaller casseroles. Combine topping mixture and sprinkle on top. Bake at 350F for 45-60 minutes. Can easily be frozen (Do not cook before freezing). To reduce amount of butter, do not add to potato mixture and spray crushed corn flake topping with PAM.

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