Delicious and very easy hash brown potato casserole with shredded gouda cheese.
1 pound frozen shredded hash brown potatoes, thawed or 4 1/2 cups shredded cooked potatoes
2 cups sour cream
1 cup (4 ounces) shredded Wisconsin gouda cheese
1 cup chopped onion
1 (10.75-ounce) can cream of mushroom soup
1 (10.75-ounce) can cream of chicken soup
1 cup crushed corn flakes
1/4 cup butter, melted
- Combine all ingredients, except corn flakes and butter, in large mixing bowl. Stir until thoroughly blended. Spoon into lightly buttered 13x9x2-inch glass baking dish.
- Stir together crushed corn flakes and melted butter in small bowl. Sprinkle evenly over potato mixture.
- Bake in a preheated oven at 350°F (175°C) for 1 hour.
Makes 10 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.