A SIDE OF HASH BROWN CASSEROLE, PLEASE!

A Side of Hash Brown Casserole, Please! image

Yield makes 6 to 8 servings

Number Of Ingredients 10

Cooking spray
1 (2-pound) package frozen hash brown potatoes, thawed
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 (10 3/4-ounce) can cream of chicken soup, or 1 1/2 cups homemade Cream of Chicken Soup (page 202)
1 (8-ounce) container sour cream
1/2 cup chopped onion
8 ounces Cheddar cheese, shredded (2 cups)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups crushed cornflake cereal

Steps:

Preheat oven to 350°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
In a large bowl, combine the hash browns, 1/2 cup of the melted butter, the soup, sour cream, onion, cheese, salt, and pepper. Spoon the mixture into the prepared casserole dish.
In a medium saucepan set over medium heat, sauté the cornflake crumbs in the remaining 1/4 cup melted butter until the cornflakes start to brown, about 4 minutes. Sprinkle the cornflakes over the top of the casserole. Cover the casserole with foil and bake for 40 minutes or until the top is golden brown and the edges are bubbling. Serve immediately.
notes
If you want to freeze your casserole, don't include the cornflake topping. Save it to add right before baking so that it is extra crunchy!
This dish can be made vegetarian by using cream of mushroom soup instead of chicken soup. Now, isn't that easy?