An extra creamy hash brown
casserole with chopped onion, asiago cheese and a crispy crust
of crushed corn flakes.
Dairyland
Potatoes
- 1 (10 1/2-ounce) can cream
of mushroom soup
2 cups sour cream
1/2 teaspoon salt
2 pounds frozen hash browns, thawed
1/2 cup onion, finely chopped
1 cup (4 ounces) Wisconsin asiago cheese, shredded
1 cup corn flakes, finely crushed
- In a large mixing bowl, combine soup,
sour cream and salt. Mix in hash browns and onions; stir in cheese.
- Turn into lightly buttered 9x13 inch pan
and smooth top.
- Sprinkle crushed corn flakes over potato-cheese
mixture.
- Bake at 350°F (175°C) for 60 to
80 minutes, or until top is golden and the sauce is bubbly.
- Let stand for 5 to 10 minutes before serving.
Makes 8 servings.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
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