hashbrown casserole
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.
prep time
15 Min
cook time
45 Min
method
---
yield
Ingredients
- 1 - regular size frozen hashbrown patatoes
- 1 - 8 ounce container sour cream
- 1 cup shredded cheddar cheese
- 1 can cream of chicken soup
- 1 cup chopped onions
- 1 teaspoon salt
- 1/2 cup butter, softened
- CORNFLAKE MIXTURE
- 2 cups crushed corn flakes
- 1/4 cup butter, melted
How To Make hashbrown casserole
-
Step 1Mix above ingredients in large mixing bowl.
-
Step 2When mixed spread into a 9by11 pan that has been cooked with pam.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Breakfast Casseroles
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