This casserole is quick and easy to put together and is the perfect addition to a holiday dinner or brunch!
Servings: 8-10 servings
Prep Time: 10 minutesminutes
Cook Time: 1 hourhour15 minutesminutes
Total Time: 1 hourhour25 minutesminutes
Ingredients
16ouncessour cream
¼cupvery small diced onions
2cupsshredded sharp cheddar cheese
210.75-ounce cans cream of celery soup
2poundsfrozen hash brown potatoes, I like the shredded, country style from Ore-Ida
salt & pepper, to taste
2cupscrumbled corn flakes cereal
½stick butter, melted
softened butter, to grease the pan with
Instructions
Preheat the oven to 350 degrees F. Grease a 9x13 glass casserole dish with softened butter.
Mix together sour cream, onion, soup and cheese in a large mixing bowl. Add potatoes and mix well. Season with salt & pepper and mix again.
Using a spatula, transfer the casserole mixture into a greased 9x13 casserole dish. Top with corn flake crumbs. Add melted butter over corn flakes. Bake for 1 hour 15 minutes at 350 degrees F.
Cook's Notes:
Feel free to use homemade cream of celery soup if you have it available.
Leftovers of this casserole taste great!
Notes
Recipe shared with me by my co-worker, Eric. Source unknown.