Prep 10 mins
Cook 45 mins
This is a dish my dad's wife makes...
Make and share this Angie's Hash Brown Casserole recipe from Food.com.
- Preheat oven to 350 degrees.
- Mix all ingredients (except toppings) together in large bowl.
- Pour into buttered 9x13 pan.
- Cover top of potatoes with the crushed cornflakes.
- Drizzle melted butter over cornflakes.
- Bake uncovered 45 minutes.
I am famous for this casserole and it is DEMANDED of me at gatherings. Following it to the letter (I use Kellogg's crumbs instead of mashing up the cornflakes myself) will produce mouth watering results. Also, another fun thing is that you can change around which soup that you put in it to alter the flavor. I like it with cream of broccoli, a mix of cream of chicken and cream of mushroom, I've mixed cheese soup and cream of potato, I've tried cream of onion....you can really play around with it. I like using two cans sometimes as well. It's truly my favorite dish in the world to eat!
This is delicious and my 17 yo DS just can't get enough of this casserole. I used refrigerated bag of hash browns (20 ounces) so no thawing required and also only used 1/2 of the butter. I used 2 tablespoons of butter with with chopped onion and cooked them for a minute in the microwave to soften them and then used 2 tablespoons of melted butter with the crushed corn flakes and it worked out wonderful!! :-) Thanks for sharing your recipe!! Made for PAC Fall 09.
This recipe and funeral pies have been served at almost every Irish 'wake' I have ever been to. A real crowd pleaser!