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My Aunt’s Potato Casserole

  • Author: Laura


  • 1 (32 oz) pkg. of shredded hash borwns, thawed
  • 2 cans of cream of mushroom soup
  • 2 cups of sour cream
  • 1/2 cup melted butter
  • 1 cup shredded cheddar cheese
  • 1/4 cup green onion


  • 2 cups cornflakes (lightly crushed)
  • 1/4 cup melted butter


  • 12 cup shredded cheddar cheese


  1. Preheat oven to 350 degrees.
  2. Combine hash browns, soup, sour cream, butter,  cheddar cheese, and green onion in a large bowl.  Mix well.  You can add a little pepper here if you’d like.
  3. Pour hash browns into 9 x 13 dish.  Mix together topping ingredients if using cornflakes and sprinkle (cornflakes or cheese) over potatoes.  Cook for about 40 minutes until bubbly and golden.
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