On Line Cookbook
Cheesy Potato Casserole
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information

Serves/Makes:1 9x13 inch pan

  • 1 32 oz (896 grm). bag hashbrowns
  • 1 lb (.5 kg). velveeta cheese cubed
  • 1 can cream of chicken soup
  • 8 oz (224 grm). sour cream
  • 1 cube melted butter
  • 3 cups (700 ml) cornflakes
  • 1 cube melted butter
  • Combine hashbrowns and cubed cheese.
  • Mix sour cream, soup and 1 cube melted butter; pour over potatoes.
  • Mix 1 cube of melted butter with the cornflakes, spread over potatoes.
  • Bake at 350 degrees (175 C.) for appoximately 1 hour.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.