hashbrown casserole
(3 ratings)
Had this at a church supper and one of the oldest ladies(75) at the church said her mom would make this as a little girl, and her mothers mother make it for her. I didn't even know corn flakes were around that long. Just looked it up and corn flakes hit the market on April 14,1896.
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(3 ratings)
prep time
15 Min
cook time
45 Min
Ingredients For hashbrown casserole
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1regular size frozen hashbrown patatoes
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18 ounce container sour cream
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1 cshredded cheddar cheese
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1 cancream of chicken soup
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1 cchopped onions
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1 tspsalt
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1/2 cbutter, softened
- CORNFLAKE MIXTURE
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2 ccrushed corn flakes
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1/4 cbutter, melted
How To Make hashbrown casserole
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1Mix above ingredients in large mixing bowl.
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2When mixed spread into a 9by11 pan that has been cooked with pam.
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3Pour melted butter into crushed cornflakes in small bowl and mix, when mix spread on top of hashbrown mix in baking pan. Bake at 375 for 45 minutes or until potatoes are done and corn flakes are golden brown.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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