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Kim Henshaw, P&C

Potato Casserole


2 lbs shredded hash browns, thawed 
2 sticks margarine 
½ cup chopped onion (2 Tbsp dried) 
1 can cream of chicken soup
8-oz sour cream
2 cups shredded cheddar cheese
2 cups cornflakes, crushed


Grease 9x13 casserole. Place potatoes in casserole dish and pour one stick melted butter over potatoes. Salt and pepper potatoes. Mix together onions, cheese, soup, and sour cream. Spread over potatoes. Mix together crushed cornflakes and one stick melted butter. Spread over potatoes. Bake at 350ºF for 1 hour, 15 minutes.