Prep 10 mins
Cook 1 hr
This is another recipe handed down from my husband's family. During the stressful meeting-of-the-parents times over the course of our relationship, this hash brown casserole was perhaps one of the only things I could look forward to without some level of hesitation! We still make it as often as we can justify it, which sadly is less often than we wish it were. (Stupid calories.) We have tried making it with low-fat ingredients and it does work nicely, but full-fat ingredients will make it shine. Note that the sizing of frozen hash brown bags doesn't always allow for you to buy a two-pound bag, so you may need to mix and match until you get that amount. We usually have some frozen hash browns left over when we make it, which can be used in any number of other recipes as desired. Also note that the topping is technically optional, but we highly recommend using it. It adds a wonderful texture that we would miss if it weren't included. If you have any casserole left over (no promises!) then this reheats well too.
- 2 lbs frozen hash browns, thawed
- 1⁄2 cup butter, melted
- 2 cups sharp cheddar cheese, shredded
- 1 (10 ounce) can cream of chicken soup
- 1 tablespoon salt
- 1⁄2 teaspoon garlic powder
- 2 cups sour cream
- 1⁄4 cup butter, melted
- 2 cups corn flakes, crushed
- Mix all casserole ingredients together in a large bowl, then pour into a greased 9x13 pan.
- If using the topping, mix the topping ingredients together in a medium bowl, then sprinkle it over the top of the casserole.
- Bake at 350 degrees, uncovered, for 1 hour.
This resembles a lot of similar recipes we've tried and most of our table talk had to do with the added salt. That and sharp cheese gives this a punchy, rich flavor that we liked. Otherwise it's just a simple, classic standard done well. Made for Pick A Chef.