Hashbrown Casserole from Kelley Edwards

Hashbrown Casserole

"This recipe is an old favorite that I love to bring to potluck dinners. It is a versatile dish that is great for dinner or for brunch. (And delicious as leftovers! )

It also freezes well, so you can make it ahead of time and take it from the freezer to the oven." Kelley Edwards


1  package frozen hash brown potatoes, thawed
1 can condensed cream soup (I prefer Cream of Wild Mushroom, but you can use any kind)
1 (500 ml) container sour cream
1/2 cup chopped green onions (can be omitted if anyone is onion sensitive)
2 cups shredded Cheddar cheese
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups crushed cornflakes
1/4 cup butter



Preheat oven to 350 degrees F
In a large bowl, combine hash browns, cream soup, sour cream, chopped onion, Cheddar cheese, salt and pepper.
Place mixture in a  casserole dish.
In a medium saucepan over medium heat, melt the butter and saute cornflakes, then sprinkle the mixture over the top of the casserole.
Bake covered in preheated oven for 40 minutes, remove cover and continue to bake for 10 more minutes.

mini pot luck

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