Hash Brown Potato Casserole

Ingredients

• 2 sticks butter (divided), melted
• 1 (2 pound) package southern style hash browns
• 1 can cream of mushroom soup
• 2 cups grated Cheddar cheese
• 1/4 cup onions, chopped
• 16 ounces sour cream
• 2 cups corn flakes, crushed

Steps

1. In a large bowl, mix all ingredients except 1 stick of melted butter and the corn flakes.
2. Pour mixture into a 9″ x 12″ casserole dish and set aside.
3. Mix corn flakes and remaining butter and spread on top of potatoes.
4. Bake at 350 degrees for 1 hour.

Notes

Casserole can be frozen or refrigerated to bake the following day.

Handwritten ‘XX’ in blue ink beside the title.

Printed title is just ‘Potato Casserole’; the back of this clipping (174) has Bob’s Brown Rice and Broccoli Stuffing.

From a printed recipe (“Home for the Holidays” (newsletter/newspaper section)) kept in Rosie Lee’s recipe box.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.