Southern Hashbrown Casserole
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|1 pkg||(bag) frozen hash brown potatoes (2 lbs)|
|2 c||shredded cheddar cheese|
|1/2 c||melted butter|
|1 1/2 tsp||tsp salt|
|1 small||•onion (chopped)|
|1 can(s)||10 ¾ oz cream soup (cream of chicken or cream of mushroom work very well)|
|1 c||sour cream|
|2 c||crushed corn flakes|
|1/4 c||cup melted butter|
West Winfield, NY (pop. 826)
Member Since Oct 2010
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.