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Submitted by:Michelle Middleton
Portion size:Ìý1/12 of the casserole
Recipe yields: 12 servings

Why they submitted this recipe: This is a family favorite. We generally serve this around Christmas time or at any potluck. This is a dish passed down from Ryan’s Great Grandma from Canada. This was her signature dish at every family gathering or potluck! Always a crowd pleaser. We have tweaked it slightly over the years to make it ours. It goes by many different names, but in our family we call it Potato Bake.

Ingredients

• 2 lb bag diced hash browns - thawed
• 1 small onion finely chopped
• 3/4 cup butter - melted
• 1 16 oz tub of sour cream
• 1 10.5 oz can of cream soup (mushroom, chicken, celery)
• 2 cups of shredded cheddar cheese
• 2 cups cornflakes - crushed
• Salt and Pepper to taste

Directions

1. Gather all ingredients and preheat oven to 350° F
2. Combine hash browns, Cheddar cheese, condensed soup, sour cream, ½ cup melted butter, onion, salt, and pepper in a large bowl.
3. Transfer mixture to a 3-quart casserole dish.
4. In a medium size bowl, pour the remaining 1/4 cup melted butter over the cornflakes crumbs and stir gently until cornflakes are coated in butter.
5. Sprinkle cornflake mixture on top of casserole.
6. Cover casserole and bake in the preheated oven until hot and top is crispy, about 40-60 minutes.
7. Serve and enjoy!!

Notes

Vegan? No
Vegetarian? No
Contains pork? No
Contains alcohol? No