This Hashbrown Casserole Recipe is the perfect complement to many dinner dishes, and is a MUST HAVE for Easter, Thanksgiving, and Christmas!
Hashbrown Casserole
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 potluck 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, prepare your hash browns. I have found that 1/2 bag of frozen hash browns, un-thawed in the refrigerator the day you are cooking, works best for us. Some may prefer fresh potatoes.
Mix your soup, sour cream, melted butter, salt & pepper, cheese, and sauteed onions in a bowl, add in the hash browns to mix well, then pour into the baking dish. 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 cornflake mix on top, spreading the entire pan, and return to the oven for 15 minutes.
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 🙂
The rolls are Sprite Rolls, and are featured on my blog, Practical Frugality 🙂
Hashbrown Casserole
Ingredients
- 2 lbs 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
Instructions
-
Spray your pan with non-stick cooking spray.
-
Saute your onions in a pan with a dab of butter, until they are clear.
-
Prepare your hashbrowns. I have found that 1/2 bag of frozen hashbrowns, un-thawed in the refrigerator the day you are cooking, works best for us. Some may prefer fresh potatoes.
-
Mix your soup, sour cream, melted butter, salt & pepper, cheese, and sauteed onions in a bowl, add in the hash browns to mix well, then pour into the baking dish.
-
Place in the oven and bake at 350 for 1 hour.
-
Crush your Corn Flakes into tiny bits.
-
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 cornflake mix on top, spreading the entire pan, and return to the oven for 15 minutes.
These are a few of the items I find useful in my own kitchen when preparing this Hashbrown Casserole Recipe:
15/Pack Handi-Foil 22002Tl-15 13X9X2 2Pack Utility PanPyrex Basics 3 Quart Glass Oblong Baking Dish, Clear 8.9 Inch X 13.2 Inch – 3 Qt
OXO Good Grips Freezer-to-Oven Safe Glass Baking Dish with Lid, 9 x 13
PYREX 4-cup Measuring Cup
T-fal C51402 Excite Nonstick Thermo-Spot Dishwasher Safe Oven Safe PFOA Free Fry Pan Cookware, 8-Inch, Red
Campbell’s, Condensed Cream of Chicken Soup, 10.5oz Can (Pack of 6)
Corn Flakes Cereal, Original, 18-Ounce Boxes (Pack of 3)
AmazonBasics 18-Piece Dinnerware Set, Service for 6
&
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. Posts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but When Is Dinner will receive a small commission. This helps cover some of the costs of running this site. We appreciate your support!
Susan Harp says
November 16, 2013 at 2:38 amThis is very similar to the ‘Cheesy Potatoes’ that I make, with a few differences. I’ll have to try these, as we love to mix it up a little and try something new once in a while. Thanks for the recipe!!
Mela says
November 13, 2013 at 11:30 pmOhhh these look amazing… I bet it would be good with cheddar cheese soup!
Found you at the link up!
Mommy On Demand (@MommyOnDemand1) says
November 12, 2013 at 10:33 pmWe call these funeral potatoes here is Utah and they are my favorite!! Would love for you to come over and share at my link party http://mommyondemand.com/create-bake-5/
Karen Goodman says
November 11, 2013 at 9:55 amI saw you shared this recipe at the Flour Me with Love link party. I have a new link party on my website, Required Ingredient Recipe Link Party…and this week’s featured ingredient is potatoes. I hope you’ll pop over and share this recipe, and any others you just love that have potatoes in them.
http://futureexpat.com/2013/11/required-ingredient-potatoes/
Andrew L. says
March 16, 2013 at 1:33 amDaily Share: https://twitter.com/Xizelle/status/312798703813525504
Carolyn A Colley (Griffith, Smith) says
November 21, 2012 at 8:51 amI love a good Hashbrown Casserole
Sarh S says
November 21, 2012 at 7:40 amThis sounds so yummy!! Hubby wouldn’t be able to eat it though, potatoes don’t sit well in his tummy and he is lactose intolerant. :/
Gianna says
November 17, 2012 at 3:49 pmThis looks so good!
Marti Parks says
November 17, 2012 at 3:26 pmOh my heck. Now I’m hungry that looks so delicious. Thanks for the recipe.
meme says
November 15, 2012 at 10:20 amI really want to try these. I usually make hash browns for breakfast and never made it in a casserole but this is a great idea
Kim M says
November 9, 2012 at 2:04 pmI love these potatoes. But I know them as Funeral Potatoes as they are always served as the side fish to Ham.
Eloise Carlson says
November 9, 2012 at 6:09 amI usually make Hashbrown Casserole for Thanksgiving but I do it a little different using Cream of Mushroom soup instead. I like this different twist and am going to make it for this holiday season! Thanks so much for the recipe!
Rosa Bixby says
November 9, 2012 at 5:40 amThis is one of my family’s favorites. I do it a bit different but we love it.