Cheesy and delicious, this hash brown casserole has a crunchy topping.
What I love about this recipe is its versatility. I browned a pound of sausage with the onion and added it to the mixture. Also since I only had half a cup of cheddar cheese, I shredded an additional cup & a half of processed cheese
Very good with a few changes. You can use 1/4 cup of butter instead of the 1/2 cup. I baked it a full hour, I covered it for 45 minutes and uncovered for 15 so that the top gets crunchy.
My family loves this recipe…I have to make it for every holiday. I however do not saute my Corn Flakes. I have noticed that it really needs no butter what so ever. Due to cheese cooking out a great deal of oil.
This is a household favorite. I prefer to use the chunkier country style hashbrowns (chunks a little bigger than a pea) because they don’t get as slimy as the shredded type.
2 lbs frozen hash brown potatoes, Southern Style
2 cups shredded cheddar cheese
1/2 teaspoon salt and pepper
1 cup frozen peas and carrots
1/2 cup summer sweet corn, canned
2 C sour cream or plain yogurt
1 can cream of chicken soup
1/3 cup milk
3 cups cooked, shredded roasted chicken
Bread crumbs or Corn Flake crumbs
Heat the oven to 400 degrees. Place the potatoes in 9 by 13-inch pan. In a large bowl, mix together the remaining ingredients, except the bread crumbs. Layer the mixture over the potatoes. Sprinkle crumbs on top. Bake for 1 hour or until top is golden brown.
It is good to use the hash towns that contain onions and bell peppers.
You mentioned redfucing the amount of butter, BUT the recipe doesn’t call for any butter. Is thjat a mistake?
Susaan…I was wondering the same thing. Perhaps they are accustomed to mixing their breadcrumbs/corn flake crumbs with melted butter.