Potato-Cheese Pillow Casserole

Frozen shredded hash browns are combined with cream of potato soup, sour cream, French onion dip, & cheddar cheese, topped with cornflakes.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 20 oz pkg frozen shredded hash-brown potatoes, thawed
• 2 sticks butter, divided
• 1 can cream of potato soup
• 8 oz sour cream
• 8 oz french onion sour cream dip
• 12 oz finely shredded cheddar cheese
• 3-4 cups corn flakes, coarsely crushed

Method

Preheat oven to 350 degrees. Defrost shredded potatoes in a large bowl. Melt one stick butter, mix into potatoes. Stir in cream of potato soup (do not add any water), sour cream, French onion dip, and cheese; stir well. Spread in a lightly greased 3-qt (9x13") rectangular baking dish. Set aside. In a medium bowl, add 1 stick melted butter to the crushed corn flakes, stirring until all flakes are coated. Sprinkle Corn Flakes on top of potato mixture to completely cover. Bake at 350 for 45 minutes, or until topping is lightly browned and mixture is just bubbling at edges.

Notes: Optional: 1 tsp Mrs. Dash Table Blend 1 tsp chicken boullion granules The following products may be substituted: light butter, light sour cream, low-fat cheddar cheese. For a heartier dish one of the following may be added to the potato mixture: 1 cup diced cooked ham 1 cup shredded cooked chicken 1 cup crumbled cooked bacon

Number of servings: 8-10

Submitted By: Kimberly Bazant
View all recipes by this user