Ingredients
450 g frozen hash brown potatoes
2 cans (305 g each) condensed cream of mushroom soup
1 small onion, chopped
475 ml sour cream
300 g shredded Cheddar cheese
salt and pepper to taste
110 g crispy rice cereal squares
160 ml butter
Directions
Step 1
Spread the frozen hash browns in the bottom of a 23x33 cm baking dish. In a medium bowl, mix the condensed soup, onion, sour cream, cheese, salt, and pepper until well combined. Pour the mixture over the hash browns. Crush the cereal and mix it with melted butter, then sprinkle it on top of the casserole. Cover and refrigerate for 24 hours.
Step 2
Preheat the oven to 165°C (325°F).
Step 3
Bake the casserole in the preheated oven until golden, hot, and bubbly, for about 45 minutes.