Anyone looking for the best side dish to go with your breakfast, lunch, or dinner? This is your lucky day! For those potato lovers that are reading this, this is a dream come true! A creamy and tart treat with a little sweetness to it! I made this 2 days ago as a gift for my younger sister. I cooked an amazing lunch but the one they loved was this Southern Hash Brown Casserole! I can’t blame them because it is amazing! Come on, Friends, I can’t sell this more than what I am doing. You just have to give it a try to know if what I am saying is true. I am 100 percent certain that you and your folks will love it. By the way, try to control yourself. I had to drag my sister away from this to prevent her from devouring the entire pan! Just kidding but that can happen! Enjoy!
INGREDIENTS
1 bag(s)frozen hash brown potatoes (2 lbs)
2 cups shredded cheddar cheese
1/2 cup melted butter
1 1/2 teaspoon salt
1 small onion (chopped)
1 can(s)cream of chicken or cream of mushroom soup, 10.75 oz.
1 cup sour cream
2 cups crushed Corn Flakes
1/4 cup melted butter
How to make Southern Hash Brown Casserole
Step 1: Combine 1/2 cup of butter, hash browns, cheddar cheese, sour cream, soup, onion, and salt in a large mixing bowl. Whisk until well-mixed.
Step 2: Apply cooking spray in a 9×11 or 9×13-inch casserole dish or pan.
Step 3: Transfer the hash browns mixture into the greased baking pan. Lightly spread the mixture using a spoon or spatula.
Step 4: Combine 1/4 cup of melted butter and Cron Flakes in a small mixing bowl. Whisk until well-mixed then spread the mixture on top of the hash browns mixture layer.
Step 5: Place inside the preheated oven and bake for 45 minutes at 350 degrees or until the top part turns light brown.
Step 6: Remove from the oven and let it sit on a wire rack to cool a little. Serve and enjoy!
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