5 large potatoes unpeeled or 5 cups frozen shredded hash browns
3 Tbsp butter, melted
1 10 1/2 oz can cream of chicken soup
1 cup sour cream
1 cup milk
3 Tbsp green onion, finely chopped
1 cup sharp cheddar cheese, shredded
Topping-
1/4 cup corn flake crumbs or dry bread crumbs
2 Tbsp butter, melted
Instructions
Boil whole, unpared potatoes until tender, drain and
peel. Shred coarsely and place in a 2 or 3 quart
casserole dish (or 9x9 glass dish) OR place frozen
shredded hash browns in dish. Pour melted butter
over potatoes.
In a bowl mix together soup, sour cream, milk, green
onions and cheese. Pour evenly over potatoes. Do not
mix.
Mix corn flake crumbs OR bread crumbs with melted
butter. Cover top of potatoes with this mixture.
Bake 30 minutes at 325 degrees.
Originally Submitted
6/8/2015
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