HASHBROWN POTATO CASSEROLE (Adapted from cooks.com)
My friend, Wendy, brought this dish to our Supper Club in December, and I thought it was so good. In fact, it was devoured that night! I thought it would go nicely with our brunch theme. And although I’m typically not a fan of using canned soup, I’ll buy one that’s a healthier version and low in sodium.
2 lbs frozen hash browns (Southern style)
1/2 cup melted butter
2 tsp salt
1 tsp pepper
1/2 cup finely chopped onions
1 can cream of chicken soup
1 (8 oz.) carton sour cream
2 cups grated sharp cheddar cheese
2 cup corn flakes cereal (yes, corn flakes)
1/4 cup melted butter
Mix all ingredients except corn flakes and 1/4 cup butter.
Put in greased 9×13 casserole pan.
Then add the 2 cup corn flakes to 1/4 cup melted butter and spread on the top.
Bake at 350 degrees for 1 hour, uncovered. HINT: Let the hash browns thaw a little before mixing.
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