Who doesn’t love hashbrown casserole, right? Every family has their own way of making it and mine is no different. But it’s like my aunt says, as long as there’s hashbrowns, lots of cheese and lots of butter, you can’t go wrong. Here’s my recipe:
2 lb. bag frozen hashbrowns, thawed
1 medium onion, finely chopped
1 stick butter, melted
16 oz. sour cream
1 c. shredded cheddar cheese
1 can cheddar cheese soup
1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 c. crushed corn flakes
4 T. butter, melted
Preheat oven to 350 degrees.
In a large bowl, mix together hashbrowns, onion, 1 stick of butter, sour cream, cheese, salt, pepper and soup together.
Pour into a 9×13 casserole dish.
Spread crushed corn flakes over casserole. Drizzle melted butter over top. (I sprinkle a little salt and pepper on top too.) Bake for 1 hour until hot and bubbly.
What do you put in your hashbrown casserole?