Potato Casserole
- 2 sticks Butter Or Margarine, Divided (let Your Waistline Be Your Guide!)
- 1 whole Small, Sweet Onion, Chopped
- 8 ounces, weight Sour Cream
- 10-3/4 ounces, weight Cream Of Chicken Soup
- 8 ounces, weight Shredded Sharp Cheddar Cheese
- 1 dash Salt And Pepper
- 1 package (about 2-lb. Package) Frozen Southern Style Hash Browns
- 3 cups Corn Flakes (Add As Much As You Want!)
- Preheat oven to 350 degrees. Put one stick butter/margarine and chopped onion in a small microwaveable bowl and microwave on high for 5 minutes or until onion is translucent. Set aside and let cool. In a large bowl, mix together sour cream, soup, cheese, salt and pepper, and cooled onion/butter mixture with the strongest spoon you got 'cause you're gonna need it! Now use your muscles and mix in the hashbrowns. Then scrape it into a lightly greased 9 x 13 pan and set aside. Melt the other stick of butter/margarine into a large microwaveable bowl and toss with corn flakes and sprinkle over the casserole. Bake in the preheated oven for 45 minutes.
butter, sweet onion, cream, weight cream, cheddar cheese, salt, browns, corn flakes
Taken from tastykitchen.com/recipes/sidedishes/potato-casserole/ (may not work)