Hashbrown Potato Casserole
1 bag 32 oz. frozen shredded hash browns (completely thawed)
2 cups shredded sharp cheddar cheese
2 cups sour cream
1 can cream of mushroom soup
1 cup finely chopped onions
1/2 teaspoon salt
1/2 teaspoon pepper
1 stick butter
1-2 cups crushed corn flakes
Melt 1/2 stick of butter and pour into 9x13 casserole dish.
In a large bowl mix shredded cheese, soup, sour cream, onion, salt and pepper. Mix well. Fold in hash brown potatoes. Pour mixture into 9 x 13 dish.
Melt 1/2 stick butter, and mix with crushed cornflakes. Sprinkle over the top of casserole.
Bake at 350 degrees for 50 minutes or until golden brown.
3 comments:
Oh my gosh! I make it this exact way too, and I have no idea where I got the recipe! It always gets rave reviews though.
I love this stuff. It's like carb-ambrosia! Thanks for posting.
Hello! I came over from Gayle's. Your blog is very pretty! I love to cook and am always on the lookout for new recipes so I will be checking in with you. I am living in NW Arkansas, moved here from Bradenton, FL. Your pics really make me miss home! Siesta Key is so beautiful!
Blessings,
Heather Kay
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