Southern Hashbrown Casserole
By Rainie Piccione RainiePiccione
(bag) frozen hash brown potatoes (2 lbs)
shredded cheddar cheese
1 1/2 tsp
10 ¾ oz cream soup (cream of chicken or cream of mushroom work very well)
crushed corn flakes
cup melted butter
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.