Southern Hashbrown Casserole
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(bag) frozen hash brown potatoes (2 lbs)
shredded cheddar cheese
10 ¾ oz cream soup (cream of chicken or cream of mushroom work very well)
11.As mentioned above, thaw hash browns (or use refrigerator style hash browns).
22.In a large bowl, mix together hash browns, cheddar cheese, ½ cup melted butter, salt, onion, soup, and sour cream. Stir until evenly mixed.
33.Spray a 9 x 11 or 9 x 13 inch pan or casserole dish with Pam or lightly grease the dish. This helps on clean up.
44.Pour mixture from bowl into pan and spread evenly with a spoon. Do not pack down tightly.
55.In a small bowl, mix together Corn Flakes and ¼ cup melted butter. Mix together and spread on top of casserole.
66.Bake at 350 degrees F for 45 minutes without a lid. The top should be lightly browned when done.