Recipe of the Month – Potato Casserole

This month’s recipe is from the Falconer Preschool Cookbook published in 1996-97. This recipe is from the home of Andi Matecki who was in the Tuesday-Thursday morning 4 year old class.


2 pound bag of frozen hash brown potatoes
1 stick of butter, cut into small pieces
1 pint of sour cream
½ cup chopped onion
1 can Cream of Chicken soup
2 cup shredded cheddar cheese
2 cup crushed corn flakes

Mix all ingredients together except for the corn flakes. Place in a 9×13” casserole dish or pan and cover the top with the corn flakes. Bake at 350 degrees for one hour.

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