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O'Brian's Potato Casserole

Reviewed: Dec. 25, 2011
This is the closest recipe I could find to the one I lost. It's always a big hit. There are a few shortcuts I take that make this much easier and quicker to make. I use the shredded hash browns and don't even have to bother with thawing them. I also use onion powder as opposed to chopped onions because some people in my family don't like onions but that way I can still get the flavor. You can also find boxes of cornflake crumbs that save you from having to do it yourself....I always keep one on hand and I use it for other things as well. I also don't use the butter as other people have stated, but I do use 16 oz of sour cream and a 2 c bag of cheddar. For a little bit better topping, I add more shredded cheese to the cornflake crumbs (some melted butter can be added to the crumbs, and it would probably be best, but I usually don't bother). However, one tip to this recipe....cover the casserole with with foil for the first 30 minutes or so of cooking. Uncover and then add your crumbs (and cheese if desired) and bake uncovered for another 15-20 minutes or so. I wouldn't bake it with the crumb topping for the entire time.
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