Scalloped Potato Casserole
I have been making this recipe for at least the last 40 years. Easy, foolproof. We like it with ham for the holidays.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
contains dairy
pescatarian
- 1/2 cup butter
- 1/4 teaspoon pepper
- 2 cups cheddar cheese shredded
- 2 cups sour cream
- 32 ounces hash browns frozen
- 1 can cream of mushroom soup
- cornflakes crushed
- Carbohydrate 31.7993580734454 g
- Cholesterol 60.456500104149 mg
- Fat 31.5704141801965 g
- Fiber 2.48306659218418 g
- Protein 9.25763337207193 g
- Saturated Fat 14.812339314659 g
- Serving Size 1 1 Serving (166g)
- Sodium 656.738505806462 mg
- Sugar 29.3162914812612 g
- Trans Fat 2.20004853014767 g
- Calories 445 calories
Mix and pour into oiled 9 x 13 baking dish. Cover with crushed cornflakes (or canned crisp onions). Bake 45 minhutes at 350. You may add a little salt, but the ingredients listed do contain salt. I sometimes top with paprika. And sometimes add a small amount of milk...perhaps 1/4 cup...it seems to depend on the hash browns used. I like it to be pretty moist.
