Cheesy Hash Brown Casserole

>> Tuesday, November 8, 2011

I saw this recipe on Pinterest last week and I've been thinking about it ever since. I finally gave into temptation this evening and made it to go with our dinner. It was soooo good - really rich and creamy! If you're thinking of branching out from mashed potatoes for Thanksgiving, this could be a contender to forever take their place!

Cheesy Hash Brown Potatoes
adapted from

1/2 cup butter, melted
1 can cream of chicken soup
2 cups sour cream
2 cups sharp cheddar cheese, grated
4 green onions, chopped
3/4 teaspoon salt
1/4 teaspoon pepper
1 bag (about 2 lbs) frozen shredded hash brown potatoes, thawed
2 cups corn flakes, crushed

Preheat oven to 350 degrees. Spray a 9-inch-x-13-inch baking dish (or two smaller dishes) with nonstick spray. Set aside.

In a large (very large!) bowl, mix together the butter, soup, sour cream, cheese, green onions, salt and pepper until well combined. Stir in the hash brown potatoes and mix well. Spread mixture into prepared pan. Top with crushed corn flakes. Bake for 45 -60 minutes.

*This recipe makes a huge amount. I divided the mixture into two smaller dishes and froze one before baking it.


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