famous hashbrown casserrole

First of all, I can’t believe I have not posted this recipe on this blog yet.  It is on my other food blog, The Wooden Spoon, if that counts for anything.  But, still, it needs to make an appearance here, cause it’s just that good if I do say so myself  🙂  One of my oldest college friends is coming into town today for a much needed girls weekend, and I want to cook this for breakfast Saturday morning. I will post more on the weekend fun later, but this post is all about some hashbrown casserole.  It is probably one of my most frequent go-to recipes. I loooove this recipe cause I will pretty much devour the entire casserole in just a few days. I end up eating it breakfast, lunch, or dinner, or just as a quick snack. Yumm! And, it’s one of those dishes that actually tastes a little better (in my opinion) as a leftover, cause it thickens up a little once it’s had a chance to sit in the fridge for a bit.
INGREDIENTS:
  • 2 cans condensed cream of chicken (or cream of mushroom) soup- sometimes I’ll even do one of each
  • 1 1/2 cups (12 oz) sour cream
  • 4 Tbsp butter (divided in half, and softened) – you will use 2 Tbsp here and 2 Tbsp there
  • 1 (2lb) package frozen shredded hashbrowns, thawed
  • 8 oz. sharp cheddar cheese, shredded
  • 2 cups corn flakes cereal
  • black pepper
  • garlic salt
  • onion powder

DIRECTIONS:

  • Preheat oven to 350 degrees F. Lightly grease a 9×13 inch casserole dish.
  • In a large bowl mix the soup, sour cream, 2 Tbsp butter, and hashbrowns. Sprinkle in some black pepper, garlic salt, and onion powder to the mixture (it’s really all just a matter of personal preference, but I have found that more is usually better!)
  • Stir in 3/4 of the cheese. Pour the mixture into the dish and sprinkle the remaining cheese on top, as well as enough corn flakes to thinly cover the top. Then pour 2 Tbsp melted butter over the cornflakes.
  • Bake for 45mins-1 hour until cheese is melted and bubbly. I have made this many many times, and sometimes it takes even longer than an hour to cook, but I have found that it’s very hard to ruin this dish. Unless you just flat out forget about it for 2 hours, I’m pretty sure you can’t over cook this. It may still be a tiny bit soupy when you remove it from the oven, but like I said, as it cools (either sitting out on the counter or in the fridge), it will thicken up.

Enjoy!

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