Hashbrown Casserole
Hashbrown casserole is a creamy, cheesy potato bake that has long been a favorite in Utah. Frozen hash browns mean there is no peeling or grating, and the cheddar and sour cream sauce comes together in one bowl. A layer of buttered corn flakes bakes into a crisp lid over the soft potatoes. It is rich, so a small scoop goes a long way at a potluck or holiday table.
Instructions
Put the hash browns, cheddar, cream of chicken soup, sour cream, ¼ cup melted butter, green onions if you are using them, salt and pepper in a large bowl. Stir until the potatoes are evenly coated.
Spoon the mixture into an 11x13-inch glass baking dish and spread it level.
Toss the corn flakes with the remaining tablespoon of melted butter, then scatter them over the top of the potatoes.
Bake at 350°F for 40 minutes. The casserole is ready when the edges are bubbling and the top has browned a little.
Make it personal.
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