Delicious. That is this recipe summed up into one word. Many thanks to NancyCreative for this recipe. It is comforting and so tasty. Enjoy!
#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
- Preheat oven to 350-f degrees. Lightly spray a 9″x13″ baking dish with cooking spray.
- 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.
- Mix 1/4 cup melted butter and the crushed corn flakes together and sprinkle over top of casserole.
- Bake at 350 degrees, uncovered, for 1 hour. Serve hot.