Hashbrown Casserole


prep 0:30       total 1:00



1 pkg. (1-1/2 lb.) frozen hashbrowns
1 can cream of chicken soup (undiluted)
1 cup chopped onion (optional)
2 cups grated sharp cheddar cheese
1/4 stick melted butter (for mixture)
1 container (8 oz.) sour cream
4 cups corn flakes (crushed)
1 cup melted butter (for topping)


Thaw and drain hashbrowns. In large mixing bowl, combine soup, sour cream, grated cheese, onion, and 1/4 stick melted butter. Mix well. Add hashbrowns and stir to mix. Pour in greased casserole dish. Melt 1 cup butter in a pan. Crush corn flakes and add to butter stirring until all cereal is covered with butter. Spread cereal mixture over casserole. Bake at 350°F for 30 minutes.

Author's Comments

Great for breakfast.

Similar Recipes


0 Recipe Reviews