Southern Hashbrown Casserole
Made these for a brunch, evryone loved them. There were no leftovers.
You can find me elsewhere too.
My Blog-Ma's Aprong Strings:
(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)
1.As mentioned above, thaw hash browns (or use refrigerator style hash browns).
2.In a large bowl, mix together hash browns, cheddar cheese, ½ cup melted butter, salt, onion, soup, and sour cream. Stir until evenly mixed.
3.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.
4.Pour mixture from bowl into pan and spread evenly with a spoon. Do not pack down tightly.
5.In a small bowl, mix together Corn Flakes and ¼ cup melted butter. Mix together and spread on top of casserole.
6.Bake at 350 degrees F for 45 minutes without a lid. The top should be lightly browned when done.