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RECIPES

            Cheesy Potato Casserole - A La Stephanie Curb

1 32 oz package of frozen cubed hashbrowns
2 cups mild cheddar cheese shredded
16 oz sour cream
1 can condensed cream of mushroom soup
1 c butter, softened
1 small onion chopped (optional) I did not use it for the dinner
3 cups of crushed corn flakes

Preheat oven to 425 degrees

Place hashbrowns in a 9 x 13 baking dish. In a large bowl combine the cheese, sour cream and soup. In
a large skillet over medium heat, melt one stick of the butter and sautee the onion. If you are not using
the onion just pour the butter over the hash browns. Add the soup mixture to the potatoes and mix
well.
Melt the butter and the crushed corn flakes. Once the corn flakes are coated, spread evenly over the
top of the casserole. Bake at 425 for 1 hour