Cheesy Potato Casserole
Cheesy Potato Casserole
Ingredients
- 1 pound frozen hash brown potatoes
- 2 cans condensed cream of mushroom soup
- 1 small onion, chopped
- 1 pint sour cream
- 2 1/2 cups shredded Mousehouse Mild Cheddar cheese or Mousehouse Jack cheese
- Salt and Pepper to taste
- 4 1/2 cups crispy rice cereal squares
- 2/3 cup butter
Directions
-
Place hash browns in the bottom of a 9x13-inch baking dish. Stir soup, onion, sour cream, cheese, salt, and pepper together in a medium bowl until well combined; pour over hash browns. Crush cereal and mix with melted butter; sprinkle on top of casserole; cover and let rest in refrigerator 24 hours.
-
Preheat the oven to 325 degrees F (165 degrees C).
-
Bake casserole in preheated oven until golden, hot, and bubbly, about 45 minutes.
Enjoy!
Nutrition Facts
| Servings Per Recipe 10 | |
|---|---|
| Calories 458 | |
| % Daily Value* | |
| Total Fat 38g | 48% |
| Saturated Fat 22g | 109% |
| Cholesterol 82mg | 27% |
| Sodium 791mg | 34% |
| Total Carbohydrate 26g | 9% |
| Dietary Fiber 1g | 3% |
| Total Sugars 2g | |
| Protein 11g | 23% |
| Vitamin C 13mg | 15% |
| Calcium 273mg | 21% |
| Iron 5mg | 30% |
| Potassium 366mg | 8% |