Ingredients
The following ingredients have 16 Servings
- 12 large Russett potatoes (boiled, then peeled and grated or)
- 1 large 24-32oz package frozen hash brown potatoes (thawed)
- 2 cans cream of chicken soup
- 2 cups sour cream
- 2 1/2 cups cheddar cheese (divided)
- 1/4 cup melted butter
- 1/2 cup chopped onion
- 1/2 teaspoon salt and pepper (each)
- 1 cup Panko Crumbs or 2 cups crushed Corn Flakes + 2 tablespoons melted butter (optional)
- or
- 1/2 cup grated cheese
Instruction
- Preheat oven to 350 degrees. Place rack in middle of oven.
- Place butter, chopped onions, salt and pepper in a sauce pan over medium heat. Cook just until onions are softened. Place soup, sour cream, 2 cups of the grated cheese in a large bowl.
- Pour the cooked onion/butter mixture over the soup mixture in the bowl. Mix well.
- Add grated potatoes. Fold ingredients together.
- Pour the mixture into a 9x13 greased pan.
- If using topping, spread the Panko or cornflake mixture or additional 1/2 cup of cheese over the top of the casserole and bake uncovered for30-40 minutes or until the casserole is bubbly and golden on top.
- Let sit for about 10 minutes before serving.
