Wednesday, December 12, 2012

Cheesy Hashbrown Casserole with Corn Flake Topping





Delicious. That is this recipe summed up into one word. Many thanks to NancyCreative for this recipe. It is comforting and so tasty. Enjoy!

Variations:

#1: I made this for our Christmas breakfast in 2013 and made the following alterations. I used the 28 oz. bag of Yukon Select Hashed Browns (Alexa brand) which have garlic, onion, white pepper and sea salt. I used a can of cream of celery soup instead of chicken. I added just a bit of shredded cheese to the top before adding the cornflake topping.

#2 (Our Favorite): I made this variation in March of 2014. I used a 28 oz. bag of Crispy Seasoned Potato Puffs (Alexa brand) which have seasonings of roasted garlic, black pepper, sour cream and chives. I used a can of cream of celery soup. This has a much better flavor I have found than the chicken. I added some dried minced onion instead of chopped fresh onion. I added one diced cured ham steak and mixed that in with all the hashbrown casserole ingredients. To the top, I added a thin layer of a shredded cheddar, then the cornflake topping as directed. Far and away this has been our favorite way to make this casserole.

Cheesy Hashbrown Casserole with Corn Flake Topping
Makes a 9" x 13" pan

Ingredients (See notes above for variations)
  • 2 lbs. frozen hash browns, thawed
  • 3/4 cup  (1 1/2 sticks) butter, melted and divided
  • 1/4 teaspoon pepper
  • 1 teaspoon salt
  • 1/2 cup chopped onion
  • 1 (10 3/4-ounce) can cream of celery soup
  • 1 pint (2 cups) sour cream (regular or light)
  • 2 cups grated sharp cheddar cheese
  • 2 cups crushed corn flakes
Directions
  1. Preheat oven to 350-f degrees. Lightly spray a 9"x13" baking dish with cooking spray.
  2. In a large bowl, combine thawed hash browns with 1/2 cup melted butter and all the remaining ingredients except the corn flakes. Spread into baking dish.
  3. Mix 1/4 cup melted butter and the crushed corn flakes together and sprinkle over top of casserole.
  4. Bake at 350 degrees, uncovered, for 1 hour. Serve hot.


Recipe from NancyCreative


6 comments:

  1. Hi Ali, your hashbrown casserole look scrumptious. Great for breakfast. Thanks for sharing this delicious recipe.

    I'm following you. Have a lovely week ahead.

    ReplyDelete
  2. You had me at hashbrowns! It looks SO good!

    ReplyDelete
  3. I think this will be a good side with the brisket for Christmas Eve dinner. Thanks for sharing.

    ReplyDelete
  4. Love Hashbrown Casserole! Although I don't use the cornflakes. It looks great though so I may try them real soon.

    ReplyDelete
  5. I always add garlic salt to my hashbrown casserole.. and wait until maybe the last 10 min to put the flakes on turns out sooo good

    ReplyDelete
  6. Thanks so much for sharing your awesome recipe with Full Plate Thursday and hope to see you soon!
    Pinning your post!
    Miz Helen

    ReplyDelete