Tuesday, November 2, 2010

Hashbrown Casserole

Once, we lived in a small town in the southern part of Georgia. One of the only good things about living there was this recipe for Hashbrown Casserole.

1 32 oz. bag of frozen diced hashbrowns (thawed)
1 can cream of chicken soup
8 oz. sour cream
1/2 small chopped onion (optional)
1 stick of melted butter
2 cups shredded cheese (I like colby jack in this particular dish, but just use your favorite)

4 cups crushed corn flakes (I love the crunchy topping, but you can use 2 cups if you're not a crunchy kind of cook)
1 stick melted butter

In a large bowl, pour melted butter over hashbrowns and toss together, then add the soup, sour cream, onion, and cheese and mix well, but do not allow the hashbrowns to mash together.
In a small bowl, mix together the corn flakes and melted butter.
Pour hashbrown mixture evenly into a baking dish and top with the corn flake mixture.
Bake at 350 for about 35 minutes or until golden and bubbly.

*Original Special K cereal is a great substitute for corn flakes.

*I realize my photo does not have the corn flakes, I just used a layer of cheese, which is another great way to top this dish. We happened to be out of corn flakes. So sad.
*I recommend a 13x9 baking dish. Here I used a 9" deep round glass dish and increased the baking time to 50 minutes to make sure it was baked through.

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