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August 31, 2011
Hash Brown Casserole
Comforting Potatoes
Prep time:
13 minutesbaking time:
45 minutes“The only thing better than Grandma's hash browns was her hash brown casserole.”
Ingredients
Serves 12
- 2 cups shredded sharp Cheddar cheese
- 2 cups sour cream
- 1 (10 3/4-ounce) can cream of chicken soup
- 3/4 cup (1 1/2 sticks) butter, melted, divided
- 1/2 cup chopped onion
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (2-pound) package Southern-style hash brown potatoes, thawed
- 2 cups crushed cornflakes
Directions
1
Preheat oven to 350°F. Butter a 9 x 9-inch baking dish.
2
Combine Cheddar, sour cream, soup, 1⁄2 cup melted butter, onion, salt and black pepper in a large bowl and mix well.
3
Add potatoes to Cheddar mixture and mix well. Spoon into prepared baking dish.
4
Combine cornflakes and the remaining butter in a medium bowl and toss to coat.
5
Sprinkle cornflake mixture over the potatoes. Bake for 45 minutes. Serve hot.
6
Add 1 (4 1⁄2-ounce) can chopped green chiles to the Cheddar mixture.
Variations(0)
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grandma's secret
grandma's secret
This versatile recipe was the start of many delicious brunches, both plain and fancy. Sometimes Grandma substituted 1 pound cooked sausage for 1 pound of the hash brown potatoes. For an all-in-one breakfast dish, she sometimes spread 2 cups croutons in the baking dish and beat 4 eggs into the Cheddar mixture before baking. And when she wanted a special touch, she sprinkled a tablespoon of chives over the top of the casserole either before or after baking it.
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