Posted by: Bill & Gayle McCord | May 21, 2010

Weekend Recipe: Hashbrown Casserole

Continuing with our Labor Day/Summer BBQ theme, here is another great side dish you can be proud of (and still not break the bank on)!  EVERYBODY loves this dish and has seconds- you can’t help it.

It's hard to believe the yumminess on top is corn flakes.

Hash Brown Casserole

Ingredients:
1 2 pound package frozen hash browns, thawed
1/2 cup melted butter
1 (10.75 oz) can cream of chicken soup
1 (8 oz) container sour cream
1/2 cup chopped onions
2 cups shredded cheddar cheese
1 tsp salt
1/4 tsp ground black pepper
2 cups crushed cornflakes cereal (I use Multi Grain flakes cereal)
1/4 cup melted butter

Directions:
Preheat oven to 350 degrees.  In large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, cheese, salt, and pepper.  Place mixture in a 3 qt casserole dish.  In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter.  Sprinkle the mixture over the top of the casserole.  Bake covered in preheated oven for 40 minutes.  (If the hash browns aren’t quite thawed, it takes a bit longer to cook).

{Word to the wise, don’t accidentally substitute frosted corn flakes for the corn flakes.  Bless Emily’s heart.}

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Responses

  1. I love this recipe! So easy and so good.

  2. […] amount, but I really enjoyed the change of pace.  We did an impromptu BBQ this weekend, and I made Hashbrown Casserole.  Um, […]

  3. […] Friday: Pork Roast, party potatoes (aka hashbrown casserole) […]

  4. […] Across the Pond 4th of July BBQ- I will provide party potatoes and poppyseed cake Even if you don't have an ice cream maker you can still make your own ice […]

  5. […] for last week, my mom’s recipe for poppyseed cake was amazing as always.  The hashbrown casserole went really fast, […]

  6. […] contributions: poppyseed cake and hashbrown casserole} Most of the spread Kate, Sharon, & Rachel Christy, Kate, Lizzie, and Phyllis Phyllis brought […]


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