Many years ago we were invited to a potluck retirement party for a co-worker and one of her friends brought this cheesy potato casserole with cornflakes that she named Victoria's Cracker Barrel Potato Casserole. At the Amateur Chef we are not normally advocates of packaged or prepared foods, but this delicious hash brown potato casserole caught our eye (and our tastebuds)!
Over the years we have 'modified' and 'perfected' this recipe to meet our high standards (actually, we changed nothing about this recipe!!), and when short of prep time (or new potato ideas) have served it to guests to rave reviews.
Victoria's Cracker Barrel Potato Casserole
Ingredients:
1 16 oz (500 ml) container sour cream
1 2.2 lb (1 kg) bag frozen hash browns
1 10 oz (284 ml) can cream of mushroom soup
1 cup (250 ml) Cracker Barrel cheddar cheese, shredded
1 onion, chopped
1/2 cup (125 ml) melted margarine or butter
1 cup (250 ml) crushed cornflakes or Special K
Salt and pepper to taste
Directions:
Thaw potatos. Mix sour cream, soup, salt, pepper, onion, cheese, butter and potatos. Sprinkle crushed cornflakes or Special K on top.
Bake at 350F for 45 minutes.
Enjoy!
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