Angler's Den Hash Brown Casserole

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READY IN: 1hr 40mins
Recipe by Chef Shortcake

Every year, some friends and family of mine gather for an after-Thanksgiving-cabin-get-together-weekend here in Southern Indiana. My brother and I sampled this recipe as leftovers one morning last fall, and I just had to make it for our big Saturday night dinner at the Angler's Den. The recipe came from our friend Jonathan's step-mother, Jennifer, who is reportedly a very good cook, according to her 4 step-sons. It is yummy, filling, easy, and fairly inexpensive for serving a big crowd. I made 2 big batches of it last year at the cabin for approximately 30-40 guests, and everyone went back for seconds! Both casseroles were entirely consumed. Enjoy!

Ingredients Nutrition

Directions

  1. Start with frozen hash browns (not defrosted), or the casserole will be mushy. Mix soup, salt, pepper, sour cream, cheese, onion, and milk in a large bowl. Spread the frozen hash browns into a 9 X 13 pan, casserole dish, or whatever baking dish you like of similar size. Pour the melted butter over the hashbrowns. Pour the soup mixture evenly on top. Mix the 1/4 cup melted butter and corn flakes. Spread corn flakes mixture on top of the casserole. Bake at 350 degrees for 1 1/2 hours. Let stand 15-30 minutes before serving. Enjoy! Leftovers are wonderful when reheated the next morning for breakfast.

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