I'm Totally "borrowing" this recipe from Joanna at Let's Entertain. This YUMMY hashbrown casserole is perfect for a side dish at dinner, lunch, or brunch! Hashbrown Casserole:
Ingredients:
•1 (32-ounce) package frozen Southern-style hash browns
•1 (16-ounce) container sour cream
•2 cups (8 ounces) shredded Cheddar cheese
•1 (10 3/4-ounce) can cream of mushroom soup
•1 small onion, finely chopped
•1/4 teaspoon pepper
•2 cups crushed cornflakes cereal
•1/4 cup melted butter
Make it:
Stir together first 6 ingredients in a large bowl.
Spoon potato mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter.
Bake at 325° for 1 hour and 20 minutes or until bubbly.
Note: For testing purposes only, we used Ore-Ida Southern Style Hash Browns.
You could also top with Ritz crackers or fried crispy onions.
•1 (16-ounce) container sour cream
•2 cups (8 ounces) shredded Cheddar cheese
•1 (10 3/4-ounce) can cream of mushroom soup
•1 small onion, finely chopped
•1/4 teaspoon pepper
•2 cups crushed cornflakes cereal
•1/4 cup melted butter
Make it:
Stir together first 6 ingredients in a large bowl.
Spoon potato mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter.
Bake at 325° for 1 hour and 20 minutes or until bubbly.
Note: For testing purposes only, we used Ore-Ida Southern Style Hash Browns.
You could also top with Ritz crackers or fried crispy onions.
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3 comments:
You have to make this! I made it last night and it is sooo good and EASY. Everyone loved it.
My family loves this casserole and we have it every Christmas and Easter with spiral ham and homemade dinner rolls...my mouth is watering.
Ha, ha. I love these potatoes...they are a staple in Utah, but everyone here refers to them as "funeral potatoes."
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