ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Potato Casserole

Yield Makes 10 to 12 servings

Ingredients

  • 3/4 cup butter or margarine, divided
  • 1 (30-ounce) package frozen country-style hash browns, thawed
  • 1 cup frozen mixed vegetables, thawed
  • 1 (10 3/4-ounce) can cream of celery soup, undiluted
  • 1 (8-ounce) container sour cream
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups cornflakes cereal, crushed

How to Make It

  1. Heat 1/2 cup butter in a 13- x 9-inch baking dish in a 350° oven 5 to 6 minutes or until melted.

  2. Spread hash browns over butter in dish; top with vegetables. Stir together soup and next 4 ingredients; spread over vegetables.

  3. Heat remaining 1/4 cup butter in a saucepan over low heat until melted.

  4. Stir together crushed cornflakes and 1/4 cup melted butter; sprinkle over casserole.

  5. Bake at 350° for 45 minutes.

  6. NOTE: For testing purposes only, we used Bird's Eye Frozen Broccoli, Green Beans, Pearl Onions, and Red Peppers for the frozen mixed vegetables.