You’ll love this Hash Brown Casserole filled with potatoes, cheese, sour cream and topped with crispy buttery corn flakes. It’s great for dinner or brunch but one things for sure, it will be popular whenever you serve it!
Hash Brown Casserole
1 32 ounce package frozen Southern-style hash browns, THAWED
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 corn flakes cereal (that’s 2 cups AFTER it is crushed)
1/4 cup melted butter
1. Stir together first 6 ingredients in a large bowl. Spoon potato mixture into a lightly greased 13×9 inch baking dish. Sprinkle evenly with crushed corn flakes, and drizzle evenly with butter.
2. Bake at 325 degrees for 1 hour and 20 minutes or bubbly.
YUM!!! I love these! they are so delicious!
Come over and I’ll make them for you!! Now I made you want them and I bet you’ll be making them soon! Love,
Mom
Mix the melted butter and crushed corn flakes together and spread over top!! I find it works better.
That’s a great idea Karen. That way ALL of the corn flakes get crunchy. Yumm!