Hashbrown Casserole is a family favorite around here.
Yield: 12 SERVINGS
Prep Time: 10 MINUTES
Cook Time: 45 MINUTES
Total Time: 55 MINUTES
INGREDIENTS
- 1 bag (2 lb) shredded hashbrowns, frozen
- 2 cups cheddar cheese, shredded
- 1 can (10 oz) mushroom soup
- 2 cups sour cream
- 2 cups Corn Flakes cereal, crushed
- 1 stick butter, melted
- salt and pepper to taste
INSTRUCTIONS
- Mix frozen hashbrowns and cheese in a greased 9X13 casserole dish. Salt and pepper to taste.
- In separate bowl, mix together mushroom soup and sour cream. Add to casserole dish and mix with the hashbrown mixture.
- Top with crushed Corn Flakes cereal. Pour melted butter over the top.
- Bake uncovered in 350 degree oven for 45 minutes.
Hashbrown casserole starts off with a bag of frozen hashbrown potatoes. You’ll want to get the shredded kind. No need to thaw them. You can bake them from frozen.
KEY TO SUCCESS #2 – THE CHEESE
The classic hashbrown casserole recipe calls for shredded cheddar cheese but sometimes I like to use a fiesta cheese blend that has some Monterey jack cheese in it. I like the way it gets all melty in the casserole. (Is melty a word? It is now!)
The special sauce is really cream of mushroom soup and a healthy dose of sour cream. For me, the more sour cream the merrier. I use about 2 cups of sour cream in my hashbrown casserole.
KEY TO SUCCESS #4 – THE TOPPING
The topping on this delicious casserole is crushed Corn Flakes cereal and butter. You can toss the Corn Flakes in melted butter if you’d like but I just pour the melted butter over the top of the Corn Flakes.
Tip! Save leftover Corn Flakes in a zip-top baggie in the freezer.
No need to thaw them out. Just crush them up and spread over the top of the casserole.
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