Hashbrown Casserole

This is very similar to Cracker Barrel's Hashbrown Casserole and very yummy. The recipe has you saute the corn flakes in margarine. To me that's another dirty pan to wash. LOL. So, instead, after spreading out the cereal I spray them with butter flavored non-stick spray. It works really well. All notes that have ** are my own suggestions no one else's. Enjoy!!
Hashbrown Casserole
Hashbrown Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    2lb package of frozen hash browns - thawed

  • I use the square hash browns, also called Southern hash browns and I keep them frozen

  • 1/2

    cup margarine - melted

  • 1

    can of cream of chicken condensed soup

  • cream of mushroom works as well

  • 1

    pint or 2 cups of sour cream

  • 1/2

    cup chopped onions

  • I dice them very finely. Use more or less depending on the strength of the onion and your own preference.

  • 2

    cups of shredded cheddar cheese

  • I use a mixed blend of cheeses and usually closer to 4 cups. My family loves cheese! LOL

  • 1

    teaspoon of salt

  • 2

    cups of cornflakes

  • I like a little more, they are my favorite part

  • 1

    \4 cup margarine, to saute the cornflakes

  • as noted above, I omit this step and spray them with butter flavored non-stick spray

Directions

Place the first 7 ingredients in a large bowl and stir until well combined. Put them into a 3 quart casserole. ** I use a 13"x9" pan. Saute cornflakes in butter and sprinkle over the mixture. Bake at 350 degrees for 40 minutes. **I usually cook them for an hour to get a nice color on the cornflakes. Also, let it set for 15-20 minutes to set up. Then ENJOY!!!

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