Southern Hash Brown Casserole – Sticky, Filling, And DELICIOUS!

by Sheryl

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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