Cheesy Hashbrown Casserole w/Cornflake Topping
Diane Hopson Smith
My niece shared this recipe with me several years ago. This has been a favorite dish at many of our family gatherings.
I was surprised and and tastebuds were pleased the 1st time I sampled this dish and was told the topping was made with cornflakes.
Hope you enjoy!
1(32-oz) bag frozen hash browns, slightly thawed
1(10 1/4-oz) cream of chicken soup
1 1/2 csour cream
1 smallonion, chopped finely
1 1/2 stickbutter, melted (reserve 1/4 cup for topping)
·salt and pepper to taste
·10-oz shredded cheddar cheese (i used sharp)
1 1/2 ccorn flakes, crushed
How to Make Cheesy Hashbrown Casserole w/Cornflake Topping
- Preheat oven to 350 degrees. Grease 9 X 13-inch baking dish.
- Combine potatoes, soup, sour cream, onion, 1/2 cup butter and salt & pepper; spoon into prepared baking dish.
- Sprinkle cheese on top of potato mixture.
- Combine 1/4 cup melted butter with crushed corn flakes; sprinkle over top of casserole
- Bake for one hour.