Wednesday, May 30, 2012
Cheese Potato (hash brown) Casserole
It seems almost certain that you’ve had this dish at one potluck dinner, church supper, progressive dinner or cookout. I’ve seen variations to this recipe in numerous cookbooks in my collection, but I wanted to try this one for quite awhile because it has all my favorite things – sour cream, cheddar cheese and hash browns.
I made no modifications to this recipe except to include half a medium fresh onion instead of minced onion and I put it in a 9 x 13 glass cake pan instead of a 2 quart casserole. I wanted more surface area to put the cereal crunch top onto. This recipe came from More Steamboat Simmers cookbook by Candy Coleman for the Routt Memorial Hospital Auxiliary published in 1983.
2 – 12 oz pkgs. frozen, hashed brown potatoes
2 cups sour cream
1 can cream of chicken soup
½ cup of butter, melted
1 tsp salt
1 Tbs. minced onion
2 cups cheddar cheese, shredded
2 cups coarsely crushed corn flakes
¼ cup of melted butter
Place potatoes in colander, let stand until completely thawed and excess moisture has drained off. Combine sour cream, soup, and ½ cup melted butter. Mix well. Add salt, onion and cheese. Mix well. Blend in potatoes. Place in shallow 2-quart casserole. Combine ¼ cup melted butter and corn flakes and sprinkle on top. Bake, uncovered, at 350 degrees about 50 minutes or until golden brown and bubbly. This is at its best when assembled not more than 2 hours before it goes into the oven. Serves 8. Recipe provided by Jan Vail.
This was creamy, cheesy and delicious and was even eaten at my house leftover the next day by my son with no complaints about the sogginess of the corn flakes on reheating.
Let us know your favorite recipe made with hash browns?