Tuesday, November 25, 2008

Tasty Tuesday: Hash Brown Casserole

This is one of our favorites and will be cooked sometime during the holiday. It can either be a side or a great breakfast. When I was younger, I worked in DC for a Congressman. This was his wife's recipe, though I have found it in many places. It is very simple, using crushed cornflakes as topping, but really good! To make it fast, I buy a frozen packet of onions with green/red peppers from the store's freezer section (usually less than $1). I also put just the hash browns in the oven to cook for about 10 minutes while I mix up the rest. My husband says it tastes better.

Hash Brown Casserole

32 oz thawed hash browns
2 large chopped onions
2 cans cream of chicken soup
12 oz. sour cream
1 stick melted margarine
1 cup crushed corn flakes
2 cups grated cheese

Preheat oven to 350°. Place hash browns in a 9x13 baking dish. Drizzle melted margarine over hash browns. Mix cream of chicken, chopped onion & sour cream. Pour over potatoes. Top with grated cheese. Cover with crushed corn flakes. Bake at 350° F for 45 minutes.

1 comment:

Lisa said...

This is the best stuff! I originally discovered it at Cracker Barrel restaurants....

Simply Potato's (in the refrigerator section ) has the diced potatoes in packs and the recipe on the back of the package is pretty darn good.