Cheesy Potato Casserole
This easy cheesy potato casserole recipe was given to me by my mother-in-law. I have modified it slightly to include a crispy topping. It is a must have for my family's Easter dinner.
frozen hash brown potatoes
1
pound
condensed cream of mushroom soup
2
(10.5-ounce) cans 
onion, chopped
1
small
sour cream
1
pint
shredded Cheddar cheese
2 ½
cups
salt and pepper to taste
crispy rice cereal squares
4 ½
cups
butter
⅔
cup
 Place hash browns in the bottom of a 9x13-inch baking dish. Stir soup, onion, sour cream, cheese, salt, and pepper together in a medium bowl until well combined; pour over hash browns. Crush cereal and mix with melted butter; sprinkle on top of casserole; cover and let rest in refrigerator 24 hours.
  Preheat the oven to 325 degrees F (165 degrees C).
  Bake casserole in preheated oven until golden, hot, and bubbly, about 45 minutes.
