Cottage Potatoes #

Ingredients #

• 2 lb bag of frozen shredded hashbrown potatoes
• 1/2 cup (1 stick) butter
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 onion, chopped
• 1 can cream of mushroom soup
• 1 pint sour cream
• 1 cup shredded cheddar cheese
• 1 cup corn flake crumbs or shredded cheddar cheese for topping, according to preference

Equipment Needed #

• Large saute pan
• 9x13 baking dish

Instructions #

• Preheat oven to 350°F
• In saute pan, use butter to caramelize onion.
• Stir in mushroom soup, sour cream, cheddar cheese, salt, and pepper.
• Place the frozen potatoes in a buttered 9x13 baking dish. Pour the mixture in the saute pan over the potatoes and mix together.
• Top with the corn flake crumbs or more cheddar cheese.
• Cover with foil. Bake at 350°F for 1 hour, removing foil for the last 15 minutes of cook time.