This is one of those casseroles that I will toss together and stick in the freezer for my husband for the days that I know I’ll be working late and I won’t be home for dinner. He’s done it so much, that he knows the drill. The corn flakes have to be put on only after it comes out of the freezer. It takes a little bit longer to cook, but that’s okay because all of the work is already done. Check out what they are saying about this recipe over at I Wash You Dry:
“Either way you say it, this right here is the BEST.”
There are a lot of names for this hashbrown casserole, but the taste stays amazing no matter what you call it!
Ingredients
1/4 cup Land O’ Lakes salted butter
4 green onions, chopped
1 cup Daisy sour cream
10oz can Campbell’s cream of chicken soup
2 cups sharp cheddar cheese, shredded
6 cups frozen shredded potatoes (I usually use a whole 26oz-28oz bag)
1/2 cup salted butter, melted
3 cups lightly crushed corn flakes
Instructions
Preheat oven to 350 degrees F.
Saute the green onions in 1/4 cup butter for about 3 minutes, until soft. Add the sour cream and soup and stir till combined and bubbly. Stir in the cheese until melted.
Remove from heat and add the shredded potatoes, stir to coat completely.
Pour into a lightly greased 9x13in casserole dish, set aside.
Add the crushed corn flakes with the 1/2 cup melted butter and stir to coat. Spread on top of the potatoes in an even layer.
Bake for 40-45 minutes or until center is hot and bubbly.
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Quick Tip: Toss in diced ham for a heartier recipe.
Thanks again to I Wash You Dry for this classic recipe.
