Shelly's Recipe

POTATO CASSEROLE II

Category: Hash Brown Potatoes/Casseroles

3/4 cup butter, divided
1 (30 oz) package frozen country-style hash browns, thawed
1 cup frozen mixed vegetables*, thawed
1 can cream of celery soup, undiluted
1 (8 oz) container sour cream
1 cup shredded Cheddar cheese
1 tsp salt and pepper
2 cups cornflakes cereal, crushed

Heat 1/4 cup butter in a 13 x 9 baking dish in the oven at 350 for 5 to 6 minutes or until melted. Spread hash browns over butter in dish; top with vegetables. Stir together soup and next 4 ingredients; spread over vegetables. Heat remaining 1/4 cup butter in a saucepan over low heat until melted. Stir together crushed cornflakes and 1/4 cup melted butter; sprinkle over casserole. Bake at 350 for 45 minutes. Serves10 to 12

*NOTE: For testing purposes only, I used Frozen Broccoli, Green Beans, Pearl Onions, and Red Peppers for the frozen mixed vegetables.