HUGE shoutout to Meghan for this recipe. I have tried several different hasbrown casserole recipes and NONE of them were that great. She sent me this one and I can't wait to try it!
1lb hashbrowns (I use the already thawed ones in the egg/butter section of the grocery store)
1 Can(s) CREAM OF CHICKEN SOUP
2 Cup(s) SOUR CREAM
1/2 Teaspoon(s) SALT
2 Cup(s) CHEDDAR CHEESE shredded
1/3 Cup(s) GREEN ONIONS sliced
1/4 Teaspoon(s) BLACK PEPPER ground
2 Cup(s) CORN FLAKES crushed
1/4 Cup(s) BUTTER melted
1. Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray.
2. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and Hash Browns until well mixed. Spoon evenly into baking dish.
3. In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of Hash Brown mixture.
4. Bake uncovered for about 45 minutes, or until hot and bubbly
No comments:
Post a Comment