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Barb’s Potatoes

Simple potato casserole recipe with a lot of flavor.


1 bag (32 oz) frozen hash brown potatoes, shredded
16 oz sour cream
1 can cream of mushroom soup (condensed)
½ package Lipton onion soup mix
2 cups cheddar cheese
1 cup unsalted butter (2 sticks)
1½ cups corn flakes

Preheat Oven: 350°F


  1. Remove hash brown potatoes from freezer to let thaw slightly in bag.
  2. Melt ½ cup (1 stick) butter in microwave safe bowl. Combine with sour cream,  soup, and soup mix; mix well. Add cheddar cheese; stir to combine.
  3. Prepare 9x13x2″ pan with non-stick spray (or butter). Spread hash brown potatoes in pan. Evenly spread sour cream, soup, and cheese mixture over top.
  4. Melt 1/2 cup (1 stick) of butter in microwave. Add corn flakes to butter and stir until butter is absorbed.
  5. Sprinkle corn flakes evenly over top of sour cream mixture in pan.
  6. Bake for one hour in 350°F oven.

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