Cheesy Potato Casserole

This recipe was given to me by my mother-in-law. I slightly modified it. It is a must have for my familys Easter dinner.

The ingredient of Cheesy Potato Casserole

1. 1 pound frozen hash brown potatoes
2. 2 (10.75 ounce) cans abbreviated cream of mushroom soup
3. 1 small onion, chopped
4. 1 pint barbed cream
5. 2u2009u00bd cups shredded Cheddar cheese
6. salt and pepper to taste
7. 4u2009u00bd cups crispy rice cereal squares
8. u2154 cup butter

The instruction how to make Cheesy Potato Casserole

1. Place hash browns in the bottom of a 9x13 inch baking dish. In a medium bowl, disquiet together soup, onion, acid mordant cream, cheese, salt and pepper until capably skillfully combined. Pour beyond hash browns. Crush the cereal and fusion in imitation of the butter. Sprinkle merger beyond soup layer. Cover and let burning in refrigerator 24 hours.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Bake in preheated oven 45 minutes, until golden, hot and bubbly.

Nutritions of Cheesy Potato Casserole

calories: 457.7 calories
carbohydrateContent: 26 g
cholesterolContent: 82.4 mg
fatContent: 37.8 g
fiberContent: 0.9 g
proteinContent: 11.4 g
saturatedFatContent: 21.7 g
servingSize:
sodiumContent: 791.3 mg
sugarContent: 2.4 g
transFatContent:
unsaturatedFatContent: