Tuesday, February 2, 2010

Hashbrown Casserole

Makes 6-8 Servings

1 28-30oz bag frozen shredded hashbrowns, partially to fully thawed
1 can cream of chicken soup
2 cups sour cream
1 1/2 teaspoons salt
2-3 cups shredded sharp cheddar cheese
1/4 teaspoon ground black pepper
3-4 green onions, chopped
2 cups cornflake crumbs
1/4 cup butter, melted


Mix soup, sour cream, salt pepper, green onions and cheese in a large mixing bowl, reserving some cheese for topping. Add hashbrowns and stir everything together well. Pour into greased 13x9 baking dish. Sprinkle remaining shredded cheese on top. Mix cornflakes and melted butter together and spread evenly on top of casserole. Bake at 350 for 45 minutes until bubbly around the edges.

I have tried multiple hashbrown casserole recipes and this is the winner! It is moist and creamy and cheesy and delicious without being too salty. The cornflakes on top are delicious and give it that great crunch. This dish is a hit even with my kids, which is weird considering there are onions in it, but for some reason they aren't as picky about green onions as they are about others. I like to top mine with extra fresh green onions because I'm crazy about them.

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