Potato Casserole
1 (20 oz) pkg frozen has brown potatoes, thawed
1 cup melted butter, divided
1 tsp salt
1/4 tsp ground black pepper
1/2 onion, finely diced
1 can cream of chicken soup
1 (16 oz) container sour cream
2 cups shredded sharp cheddar cheese
1/4 cup whole wheat flake cereal
Preheat oven to 350 degrees. Lightly grease a 2-quart casserole dish. In a large bowl, mix together the hash brown potatoes, 1/2 cup butter, salt, pepper, onion, cream of chicken soup, sour cream and cheddar cheese. Transfer the mixture to the casserole dish. In a medium bowl, mix the whole wheat flake cereal and remaining butter; sprinkle over potato mixture. Bake at 350 degrees for 45 minutes.
1 (20 oz) pkg frozen has brown potatoes, thawed
1 cup melted butter, divided
1 tsp salt
1/4 tsp ground black pepper
1/2 onion, finely diced
1 can cream of chicken soup
1 (16 oz) container sour cream
2 cups shredded sharp cheddar cheese
1/4 cup whole wheat flake cereal
Preheat oven to 350 degrees. Lightly grease a 2-quart casserole dish. In a large bowl, mix together the hash brown potatoes, 1/2 cup butter, salt, pepper, onion, cream of chicken soup, sour cream and cheddar cheese. Transfer the mixture to the casserole dish. In a medium bowl, mix the whole wheat flake cereal and remaining butter; sprinkle over potato mixture. Bake at 350 degrees for 45 minutes.
