Hash Browns Casserole
photo by Brenda.
- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 2 lbs frozen hash browns, thawed
- 8 ounces cheddar cheese, shredded
- 16 ounces sour cream
- 1⁄2 cup margarine, melted
- 1 (10 1/2 ounce) can condensed cream of mushroom soup
- 1 teaspoon garlic powder (optional)
- 1 teaspoon pepper
- 1⁄2 - 1 cup onion, chopped
-
For the topping
- 2 cups corn flakes, crushed
- 1⁄4 cup margarine, melted
directions
- Mix together all but the topping and place in a 9 x 13 pan (a deep casserole dish also works well for this). Mix together the topping ingredients and sprinkle over the top.
- Bake at 350 F for 1 1/4 hours.
- All set!
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Reviews
-
These potatoes were a nice addition to <a href="/105972">Easy Teriyaki Pork Roast (No Marinating)</a> for dinner tonight. I was going to halve the recipe and DH requested I make the full recipe so he could have these as leftovers. I've made a recipe similar to this in the past, and it is always a nice quick potato dish to put together. Thank You for sharing. Nick's Mom
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When I'm not at my computer or in the kitchen, I'm working toward my PhD in clinical psychology from Kent State. I also work as a therapist at the campus clinic, teach a class (Social Psychology this semester), and work as a research assistant. I'm a little bit busy. I do usually find time every day to cook something for myself with the help of this site, and to exercise (to counteract the effects of the great recipes I find here).
I don't have much time in my life for hobbies at the moment (sigh), but I seem to recall that I used to like reading, going to see musical performances, and watching movies. I still do my best to travel as much as possible. My sister, Kate, my boyfriend, Jake, and my friend, Kris, are my favorite travel partners. Kate and I go on an "eatacation" every year.
The picture above is (from left) Andrea, me, and Kris, on our first annual Tacky Tourist Weekend.