Corn Flake Hash Brown Casserole

"Makes 1 - 3 quart casserole " Cheesy and delicious, this hash brown casserole has a crunchy topping. ""
 
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photo by Tamar_GA photo by Tamar_GA
photo by Tamar_GA
Ready In:
1hr
Ingredients:
10
Serves:
12
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ingredients

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directions

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper.
  • Place mixture in a 3 quart casserole dish.
  • In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
  • Bake covered in preheated oven for 40 minutes.
  • To freeze: Assemble casserole. Wrap tightly with foil and freeze.
  • To serve: Thaw in fridge overnight. Bake as directed.

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Reviews

  1. I omitted the corn flakes...yuck. Turned out great! Thanks for sharing this!
     
  2. DH and DS gobbled up this casserole. The texture was creamy and the the topping added a nice contrast. The flavor was wonderful with the cheese and onion flavors dominating. I'll be making this again.
     
  3. DH and I loved this recipe. I always look for recipe that I can make from supplies I have on hand. This was just the recipe. Loved the crunch on top. Will definately make again.
     
  4. Fantastic. It's just like Mother's recipe that is my family's favorite csserole. Easy, creamy, delicious and goes well with any meat main dish. I'd give it 6 stars if I could. This is definitely a winner, KC!
     
  5. Very good! The flavor of onions comes through the strongest, I think. I made it with the frozen hash browns and then re-froze the casserole. Completely thawed the day before serving and cooked it in the crockpot. 4-5 hours on low. Oh, and I didn't top it with anything.
     
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Tweaks

  1. Yummy! I baked it at 375 and substituted 1/2 cup cottage cheese for 1/2 the sour cream. I just wish I could make the bottom and top crust crispier.
     
  2. I was looking for a good recipe to alter to my family's tastes and this was perfect. I left out the 1/2 cup butter and added about 1 cup cubed velveeta. I also added onion and garlic powder instead of the chopped onions. I didn't add the topping because I forgot to buy cornflakes but next time for sure.
     
  3. This casserole is very rich and yummy! We served it at a birthday party today (brunch) and it got lots of compliments. I used cream of chicken soup instead of cream of mushroom, still great! Thanks!
     

RECIPE SUBMITTED BY

My name is Kaccy. I'm in my mid 30's, live in New Mexico. DH is Mike. I have a 22 yr son, Chris. 17 yr step-son, Dallas and 14 yr step-daughter, Ashley. I am a Christian, like to cook, make candles and other crafts. I love outdoors!!! I'm a Artesia Bulldog Fan!!! and a Bronco's Fan! I waitress and love it. I work at a nice little "brew pub" and just have a blast with my customers.
 
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