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Saturday, April 4, 2015

Mom's Hashbrown Casserole

This has been a family favorite for as long as I can remember.  To this day, anytime I'm cooking for my boys and their friends, this is almost always a special request! One of my best friends even requests this dish as a birthday gift every year, along with the Ham and Cheese Squares!


1/2 stick butter
2 cans cream of chicken soup
8 ounces sour cream
8 ounces shredded cheddar cheese
2 pounds hash browns, thawed
Onion powder to taste
1 1/4-1 1/2 cups milk
Frosted flakes
Spray butter


Preheat oven to 375 degrees.  Melt butter in 9x13 baking dish.  In a large bowl, combine soup, sour cream, milk, onion powder and cheese.  Stir in thawed potatoes.  After all potatoes are covered with mixture, pour into baking dish.  Top with crushed corn flakes spray with spray butter. Bake for one hour.  I will cover with foil until the last 10 minutes of baking to avoid the frosted flakes from becoming too browned.  If prepared and baked later, leave off frosted flakes til just before baking.  This dish can be made up to a day ahead of time.  Store in refrigerator until ready to bake.

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