When my family eats dinner at a national family friendly restaurant, a favorite side dish to order is Hashbrown Casserole. I have seen a few variations around, but none that everyone in my family loved as much as the restaurant version. Finally, after a few rounds of trial and error, this is the result that works best for us. Best of all, everyone says it tastes BETTER the 2nd day as leftovers. One 9×13 size dish is the perfect size for 2 meals (until the boys get a little older!), so I always plan back to back meals that this will work well with. This is also an excellent choice for pot luck dinners, and Handi-Foil pans work very well so you don’t have to worry with clean up or keeping track of a dish!
Spray your pan with non-stick cooking spray. Saute your onions in a sauce pan with a dab of butter, until they are clear. Next, layer the hashbrowns in the bottom. I have found that 1/2 bag of frozen hashbrowns, unthawed in the refrigerator the day you are cooking, works best for us. Some may prefer fresh potatoes.
I like an even distribution of ingredients, so I make 15 thin slices of butter, and place evenly on top of the hashbrowns. I dash the salt and pepper on top, followed by a thin layer of shredded cheddar cheese. Next, I add the onion to half the recipe (I LOATHE Onions) and leave the other half onion free. Spoon the cream of chicken soup and sour cream on top, and mix the items together. Place in the oven and bake at 350 for 1 hour.
Meanwhile, crush your Corn Flakes into tiny bits. I use my clean hands, and it works best in my measuring cup. Melt your butter on the stove and then pour over the corn flakes, mixing well. When the hour is up, remove the dish from the oven, pour the corn flake mix on top, spreading the entire pan, and return to the oven for 15 minutes.
Notice my nice dividing line 🙂 On the left is the onion side, on the right is the onion free side.
Serve to your family, with your meal of choice. For us, this is a MUST HAVE for Thanksgiving, and all other major holidays. They would mutiny if I ever failed to make it 🙂
- 2lbs Hashbrowns Shredded Potatoes
- 1 Stick Butter
- 1 tsp salt
- 1/2 tsp pepper
- 1 can Cream of Chicken
- 1 cup Sour Cream
- 1 cup chopped onion
- 1 cup shredded cheddar cheese
- 2 cups crushed corn flakes – add an additional 3 tbsp butter
Disclosure: Handi-Foil provided me with the pan to bake this in. All thoughts and opinions expressed are my own, and I was not influenced in any manner.