This easy cheesy potato casserole recipe was given to me by my mother-in-law. I have modified it slightly to include a crispy topping. It is a must have for my family's Easter dinner.
Ingredients
- 1 pound frozen hash brown potatoes
- 2 cans condensed cream of mushroom soup , 10.5-ounce
- 1 small onion , chopped
- 1 pint sour cream
- 2.5 cups shredded Cheddar cheese
- salt and pepper to taste
- 4.5 cups crispy rice cereal squares
- 0.67 cups butter
Instructions
-
1
Place hash browns in the bottom of a 9x13-inch baking dish. Stir soup, onion, sour cream, cheese, salt, and pepper together in a medium bowl until well combined; pour over hash browns. Crush cereal and mix with melted butter; sprinkle on top of casserole; cover and let rest in refrigerator 24 hours.
-
2
Preheat the oven to 325 degrees F (165 degrees C).
-
3
Bake casserole in preheated oven until golden, hot, and bubbly, about 45 minutes.
Nutrition Facts
Per serving
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