Bernice’s Potato Casserole
Serves 6-8.
Ingredients
8 oz (1 cup) shredded cheddar cheese
½ cup butter
2 cups corn flakes
28 oz frozen cubed potatoes with peppers and onions (Potatoes O’Brien)
8 oz sour cream
1 can cream of chicken soup
Preheat the oven to 350º F.
Spray a 9 x 13 inch baking dish with cooking spray. Place the frozen hash browns into the baking dish. Season with salt and pepper. Melt ¼ cup of the butter and pour it over the hash browns. In a medium bowl combine sour cream, cream of chicken soup and cheddar cheese. Spread the mixture over the potatoes in the casserole dish.
Melt the remaining ¼ cup of butter and mix it with the 2 cups of crushed corn flakes. Sprinkle the cornflakes over the top of the casserole.
Cover the casserole dish with aluminum foil. Place into the oven and bake for 1 hour. After 1 hour, remove the tin foil and cook for an additional 15 minutes or until the cornflakes are browned on top and the casserole is bubbly.