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Potato Hash Brown Casserole by


1 Can Condensed Cream of Mushroom Soup
1 Can Cream of Celery Soup
1 Cups Sour Cream
large pinch of Salt
Large pinch of Pepper (to Taste, I used 3 or 4 large pinches, I like a peppery casserole)
2 Cup Shredded Cheddar Cheese
1/4 Cup Sliced Green Onions (Thin slices, green and white parts
2 Pounds Frozen Hash Browns (thawed)
2 Cups Crushed Corn Flake Cereal
1 stick of Butter, melted


Preheat oven to 350 degrees. Prepare a 9X13 Casserole dish with non-stick spray.
In a large bowl, whisk together the soup, sour Cream, Salt and Pepper. Stir in the Cheese, Onions and Hash Browns. Mix until evenly combined.
Spoon into the baking dish.
In a mixing bowl, mix the Corn Flakes and the melted butter. Sprinkle evenly over the top of the potatoes.
Bake uncovered for 45 minutes until the Corn Flakes have started to crisp and crust and the juices inside the casserole are bubbling. Remove from oven and cover with aluminum foil and allow to rest for 15 minutes,
Serve HOT and ENJOY!

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