Hashbrown Potato Casserole

If you do not have a hashbrown casserole recipe try this one.  This is one from my Granny and every summer all the girls in the family gather at her home in Florida for a long weekend of sand, sunbathing, reading, playing cards and of course… EATING.  This is one recipe that she knows we anticipate every year.  This is comfort food at its finest!


2 lb frozen bag hashbrown potatoes

1 can cream of chicken soup

1 pint sour cream

2 Cups grated cheddar cheese

salt & pepper

minced onion

corn flakes


Get yourself a big ol’ bowl and dump your frozen hashbrown potatoes in there.

Now you are just going to start dumping all the other ingredients in here except for the corn flakes.  So dump the cream of chicken soup.

Dump the sour cream.

Dump the grated cheddar cheese.

Shake out about 1-2 Tablespoons minced dried onion.

Add 1 Tablespoon salt and 1/2 Tablespoon pepper.  My husband is not a salt fan so I don’t add a whole lot here cause I can add more at the table.

Now get yourself a big spoon and mix all this up real good.

Find a large casserole dish and rub it down with some butter.  I love cooking with my stoneware!

Now dump the potatoes into the casserole dish and spread out evenly.  Take about 2 cups of your corn flakes and crush them up real good and sprinkle these over the top.  (Didn’t get that picture for some reason.)

Pop it in the 350 degree oven for 45 minutes – 1 hour depending on your oven.  Mine usually is on the longer side but I wait until the sides are bubbling and the corn flakes are browned and then I wait another 10 minutes for good measure.  (I am all about being exact.)

Oh. My.  Yes.


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