It is very easy to make, and everyone loves this casserole.

Hashbrown Casserole

condensed cream of chicken soup

sour cream

butter, softened

onion flakes

black pepper

(2 pound) package frozen shredded hash brown potatoes, thawed

extra sharp Cheddar cheese, shredded

½ cup crushed cornflakes cereal

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.


In a large bowl, mix together the soup, sour cream, butter, dried onion flakes, and pepper. Stir in the hash browns and 1/2 the cheese. Pour into the prepared baking dish, sprinkle with remaining cheese, and top with crushed cornflakes.


Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly.


Everyone seems to like this one. We have had a similar recipe in our family for years with the following changes:  increase the butter by adding 1/2 cup of melted butter to the potato mixture and 1/4 cup melted butter mixed with the cornflake topping; 1 can of cream of mushroom soup (instead of chicken); 8 oz cheese; one small diced onion (instead of flakes) and 2 cups of crushed cornflakes for topping.  The rest is the same although I usually bake it closer to an hour.  I know the fat content just more than quadrupled but it's soooooo good.

This turned out really good, I made a few changes to the recipe, it's just my nature.  I did 1 can of cream of mushroom, 1 can of cream of chicken, I diced up 1/4 of an onion, upped the cheese to 8oz, and upped the butter to 4tbl. I also added 4tbl of melted butter to the cornflakes. I didn't crush the flakes, and added roughly 2 cups of cornflakes with the melted butter mixed in. Turned out great, and golden! 

Use real onion 1/2 to 1 c diced and sauted in small amount of oil or butter until transparent (quantity depends on how much you like onions, I like a lot and I also add a clove of crushed garlic to the onions in the last 2 minutes of sauteing.) The recipe needs a lot more cheese than that in my opinion, I put in at least a cup and a half (I like cojack best.)Also I like this best with chopped ham added. When I make it my way it gets raves at our church breakfast potlucks...

Sometimes I make this and it is awesome. Sometimes I make it and it tastes like feet. I don't know what I do wrong.

Excellent casserole. I added some fried crispy bacon and it was fantastic. This is a keeper.

This was delicious! I did tweak based on reviews though of it beling not cheesy enough and/or too dry. Here's what I did: full 2 c. cheese in mix used only 3/4 pkg of hashbrowns used one cr. chicken soup and one cr. celery added some 1/2 & 1/2 to mixture used parmesean bread crumbs instead of cornflakes

I love this recipe.  I was looking for a hashbrown casserole recipe for Thanksgiving and found this one.  I am so glad I did.  It was wonderful.  It was very easy and tasted just like the ones my aunts used to make.  I used a chopped onion instead of dry onion. I think it gave it a real kick.  I will definitely make this again!

This recipe is very good, although I left out the butter and use the Cream of Chicken Healthy Campbell's soups.  I have used a recipe like this over the years and I brown a pound of gound chuck, 1/2 a green pepper and 1/2 of an onion.  We call it cheeseburger hashbrown casserole.  We have also added polish sausage in the past instead of the hamburger.

Great recipe.  I also, like many others added more cheese.  I also split the recipe for just my husband and me.  I added half a pack of Hidden Valley Ranch dressing mix.  Instead of the cornflakes, I crushed up cheese and garlic croutons.  Will definitely make again!

I added 1 can of cream of chicken 1 can of condensed cheddar cheese and used ritz crackers instead of cornflakes. Boyfriend thought it was great. I thought the hashbrowns could have been more crispy.next time I will cook the hashbrowns golden then mix with the ingredients and bake til the sauce is heated and see if it turns out better. BF said it was perfect just the way it was!

This hearty casserole is cheesy and filling, perfect for brunch.

hashbrown casserole

Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 60 minutes

Servings: 10

Cost: $2.90 /serving

Author : Louise

Ingredients

Instructions

Top Similar Recipes from Across the Web