History

Mom thinks this recipe comes from Elaine Gephart in Minnesota.

Ingredients

Casserole:

\(1\) pint (2 cups) sour cream
\(1\) can cream of chicken soup
\(\frac{1}{2}\) cup butter, melted
\(1\) tablespoon garlic salt
\(1\) cup chopped yellow onion
\(1\) bag frozen obrien potatoes (2 lbs)
\(2\) cups shredded cheddar cheese (we often add extra)

Topping:

\(\frac{1}{2}\) cups crushed cornflakes
\(2\) tbsp butter, melted

Heat oven to \(350\) \(^\circ F\). Spray a \(9 \times 13\) baking dish with cooking spray. Mix casserole ingredients in a large bowl and then spread evenly into baking dish. In a separate bowl, combine topping ingredients and then spread evenly over the top of the casserole. Bake 45 minutes covered and then an additional 15 minutes uncovered or until browned.