Cheesy Hashbrown Casserole

This is perhaps my absolute favorite side dish.  Ever.  Who doesn’t love them some good ol’ Cheesy Potatoes?  I will put a disclaimer out there that these are not necessarily in the category of “health food,” but eaten in moderation (ie…when you have company over so you don’t end up cleaning out the whole pan) I think this stuff is good for the soul.

Perfect Cheesy Potatoes

2 lb frozen Hash browns
1 cup Onion, diced
1/2 c melted Butter or Margarine, plus 1 tbs
1 pint Sour Cream
8 oz Cheddar Cheese, shredded
1 can Cream of Mushroom
2 cups Cornflakes

Thaw hash browns for about two hours to separate.  Saute onions in 1 tbs of butter.  Mix hash browns, onions, melted butter, sour cream, cheddar cheese and cream of mushroom soup.   Spread mixture into ungreased 9 X 13 casserole pan.  Top with crushed cornflakes.  Bake at 375 uncovered for 1 hour to 1 hour 15 minutes.

(Serves 8-10)

Adapted from a favorite aunt and Food.com.

Post shared with: Cheerios and Lattes, Weekend Potluck, Share It Saturday, Chef-in-Training, Wonderful Food WednesdayJellibean JournalsThe Thriftiness MissFor the Kids Fridays, Freebie FridaySaturday Dishes

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