Wednesday, April 8, 2009

Hashbrown Casserole


*This is great for breakfast or also makes a wonderful side dish for any meal. I like to serve it at Thanksgiving with ham. This is a great potluck dish.

1 (30-32 oz pkg) frozen potato hash browns, THAWED

½ cup melted butter

1 can cream of chicken soup

1 ½ to 2 cups grated mild cheddar cheese

1 - 8oz carton sour cream

¼ cup onion, chopped (or ½ tsp onion powder)

1 tsp salt

2 to 3 cups cornflakes

½ cup melted butter for cornflakes (optional)

Mix together ½ cup melted butter, cream of chicken soup, sour cream, onions or onion powder and salt. Add cheese and fold in thawed potatoes. Pour into a 9 x 13 baking dish.

Top with cornflakes and drizzle ½ cup melted butter over cornflakes (butter on cornflakes step is optional – taste great either way with or without the extra butter).

Bake uncovered at 350 degrees for 45 minutes.

*Cooks Notes: The night before I make this dish, I take the frozen package of hashbrowns from freezer and transfer to refrigerator to thaw overnight.

*Another version: Can delete cornflakes step and split cheese in half and mix half of cheese in potato mixture and top casserole with other half of cheese. Great either way!

1 comment:

Jill_in_AL said...

OMG I love this casserole and love your recipe. Want some right now!!

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