Crowd-pleasing hot dish. Can't go wrong with cheese and potatoes.
Source: Hashbrown Casserole by Louise @ allrecipes.com
Mom made this every year for her famous Christmas brunch. A classic Midwestern hotdish. Mom says that instead of cornflakes, she uses more cheese. You could use fresh onion instead of dried.
Ingredients
- 2 (10.75 oz) cans condensed cream of chicken soup.
- I've used cream of mushroom to make this dish vegetarian, still tastes great.
- 1 1/2 c sour cream
- 2 Tbsp butter, softened
- 2 Tbsp dried minced onion flakes
- Ground pepper, to taste
- 2 pounds frozen shredded hash brown potatoes, thawed
- 4 oz extra sharp cheddar cheese, shredded
- 1/2 c crushed cornflakes cereal
Procedure
Oven @ 350 F
- Preheat oven. Lightly grease a 9x13 baking dish.
- In a large bowl, mix together the soup, sour cream, butter, onion flakes, and pepper. Stir in the hash browns and half the cheese. Pour into the prepared baking dish. Sprinkle with remaining cheese and top with cornflakes.
- Bake 45 minutes or until cheese is melted and bubbly.