Sunday, September 29, 2013

Hashbrown Casserole (recipe)

Easy hashbrown casserole. Great as a side dish for any event. I'll be honest, I find this recipe a little bland, but it gets rave reviews anywhere I go, so I haven't adjusted it. Yet. Ha!

Easy enough to let the kiddos help.


Hashbrown Casserole

I forgot to take a picture at home, and it shifted during the trip to the park. Whoopsie!

- 2 lbs of frozen hash browns (thawed)
- 1 can of cream of chicken soup
- 1 small tub of sour cream (8 oz)
- 1 small bag of shredded cheese (8 oz)
- corn flakes
- 1/2 onion (diced)
- 1 cup butter (melted)
- salt
- pepper

- preheat oven to 350

- use cooking spray to grease inside of 9x13 pan

- set aside the corn flakes and 1/4 c of butter

- mix the rest of it together. Thoroughly.

- dump into a 9x13 pan

- smooth out as best you can

- crumble corn flakes on top, covering entire casserole

- drizzle remaining butter over corn flakes

- bake at 350 for 50 min

1 comment:

Melissa said...

Sounds good! My boys love hashbrowns, they'd probably enjoy this. Appears to be gluten-free also.

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