Morris family’s Potato Casserole

Recipe From Allie Morris           

(From a cookbook by Eileen Vollrath)


2lb. Hash brown potatoes

2c. Sour cream

1c. cream chicken soup

2c. shredded cheddar cheese

2c cups corn flakes

1 stick of margarine

Grated onion


Mix onion, soup, sour cream, and cheese and pour over potatoes. Sprinkle on 2 cups corn flake crumbs. Pour on 1 stick melted margarine. Can be made the day before. Bake at 350 for 45 minutes in a 9X13 inch pan. Serves 12-15.


“It’s important to me because we’ve done it ever since I remember. Every single year we have it, even when my sister got her wisdom teeth out the day before Thanksgiving.”


Photo is not real recipe

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