The hash brown casserole has been around for a LOT of years. There are some variations of it, but this one has been my favorite for as long as I have been cooking!
Tonight, I served it with a grilled pork tenderloin, but I also love it with ham or pork chops. I’ve eaten it as a breakfast casserole, too. It’s very easy to put together and can be made ahead. (Which of course makes it a favorite of mine!)
My recipe is topped with a cornflake topping, but if I happen to run out, I have used grated cheese or cracker crumbs on top. I do prefer the cornflakes for the crispiness and texture!
Hash brown Casserole
Ingredients:
Casserole:
- 20 ounce package frozen hash browns, partially thawed
- 1 stick butter, melted
- 1 can cream of chicken soup diluted with 1/2 can of water
- 2 cups sour cream
- 1/2 cup onions, finely diced
- 2 cups cheddar cheese, grated
- 1 teaspoon salt
Topping:
- 2 cups cornflakes, crushed
- 1 stick butter, melted
Directions:
Mix all casserole ingredients together.
Pour into greased 9×13 inch pan.
Mix topping ingredients together.
Sprinkle on top of casserole.
Bake at 350 °F for 1 hour.
