Ready in 1 hour 05 minutes
This is a recipe that has circulated around my church in many different forms. This is my favorite version. Warning it is not a diet food. The buttery corn flakes add a nice texture to the dish.
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine hash browns, 1/2 cup melted butter, cream of mushroom soup, sour cream, minced onion, sharp cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
3. Bake covered in preheated oven for 40 minutes.
4. In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter.
5. Uncover casserole and sprinkle the mixture over the top of the casserole. Bake for an additional 5 to 10 minutes making sure not to burn the corn flakes.
vicky2me 6m agogreat side dish
Lynn1775 4y agoThis is the same basic recipe I use. Awesome with holiday ham. I also partially thaw potatoes first. Use cream of celery soup (mushroom-haters in family) which adds a nice taste.
tarasanders311 4y agoWe make this every year on Thanksgiving! Delish!
ahkahn 4y agoThis is the same recipe as my mom's. It's been one of my favorites for 20+ years!!
JavaJoBear 6y agoI like to have the hash browns slightly frozen and slightly thawed so that they keep their structure and don't turn to mush. If they are fully frozen the ingredients will freeze and not mix well but if they are fully thawed then they will become too mushy. I also think it tastes best when the onion is finally minced so that the onion doesn't overpower the dish. [I posted this recipe.]