Try this Hashbrown Casserole recipe, or contribute your own.
In a large bowl, mix together melted butter with soup, 2 cups cheese, sour cream and salt and pepper, if desired. Add potatoes and stir until well combined. Spoon mixture into 9 x 13" pan. Top with flakes and then remaining 1 cup of cheese. Cut butter into thin slices and arrange on top of casserole, covering as much as you can. Bake at 350 for 50 min. NOTES : This is very rich and creamy, everyone loves it! Recipe by: Eat-L with adaptations by Betsy Burtis Recipe by Cathy Luchettis Hot Flash Cookbook Posted to T.nt (sdm-marked) Recipes Digest by Betsy Burtis
JacksonMomto3 3m agoVery filling and tasty
Annorr1973 1y agoDid some changes to make it Gluten-free. Sub the cream of chicken for chicken broth and used crushed gluten-free rice crispies for the top.
April07showers 1y agoMy husband has mentioned to me about 6 times how much he enjoyed this dish. I will, for sure, make it again. But in my personal opinion I would leave off the last 1 cup of cheese sprinkled on top. The corn flake crust is good enough on its own.
cjdodge 2y ago
angelagilliland 2y agoLove this dish! I have made it several times
kawolff 3y ago
jessi4395 3y ago
superkidsnurse 3y ago
Jockoblock00 3y agoVery satisfying. Will make again
meganelizabethkoch 3y ago