hashbrown casserole

Name: Hashbrown Casserole
Prep time: 20 min
Cook time: 1 h 10 min
Yield: 12
Ingredients: 2 pound(s) shredded hashbrowns-thawed; 1-8oz jar(s) sour cream; 1 medium onion-chopped; 1 can(s) cream of celery soup; 1 package(s) shredded chedder cheese; 1 teaspoon(s) black pepper; 1 teaspoon(s) salt; 2 cup(s) corn flakes (crushed); 1 stick(s) butter-sliced

(1 RATING)

160 Pinches 2 Photos

Terri Wiley

Maryville, MO

Updated on Aug 13, 2011

My sister-n-law made this for a family get together and it was amazing. I make it all the time now for my family. They beg for it!!

Rate

prep time 20 Min

cook time 1 Hr 10 Min

method ---

yield 12 serving(s)

Ingredients

2 pounds shredded hashbrowns-thawed
1-8oz jar sour cream
1 medium onion-chopped
1 can cream of celery soup
1 package shredded chedder cheese
1 teaspoon black pepper
1 teaspoon salt
2 cups corn flakes (crushed)
1 stick butter-sliced

How To Make hashbrown casserole

Step 1

Mix hashbrowns, onion, celery soup, chedder cheese, sour cream, salt and pepper in a large bowl. Make sure all ingredients are mix together well.

Step 2

Spray a casserole dish with butter spray, pour hashbrowns in dish. Put slices of butter all over the top of the hashbrowns.
Step 3

Bake on 400 degrees for about an hour. Remove from oven, sprinkle the corn flakes over the top of the casserole and bake for another 10 min.
Step 4

Remove from oven. Let cool. Serve warm.
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