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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Southern Potato Bake (Hashbrown Casserole) Recipe

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This recipe for Southern Potato Bake (Hashbrown Casserole) is from The Brady-Daniels Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (10-1/2-ounce) can cream of broccoli soup
1 (16-ounce) container sour cream
8 ounces shredded sharp Cheddar cheese
3 tablespoons finely chopped onion
1 stick butter, melted, divided
1 (32-ounce) package frozen southern-style hash browns
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups corn flakes, coarsely crushed
Directions:
Directions:
Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.

In a large bowl, combine soup, sour cream, cheese, onion, and 1/2 stick butter; mix well. Stir in hash browns, salt, and pepper; pour into baking dish.

In a small bowl, combine corn flakes and remaining butter; mix well. Sprinkle over potatoes.

Bake 55 to 60 minutes, or until heated through and golden brown.

 

 

 

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