Sour Cream Hash Brown Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 32 oz. shredded hash browns
1 pint sour cream
2 cups grated cheddar cheese
2 cans cream of chicken soup
1/2 cup melted butter (1/4 cup for topping)
1 tsp salt
1/4 tsp pepper
1/2 cup chopped onions
2 cups crushed corn Flakes for topping
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Directions: |
Directions:Mix together all except corn Flakes and 1/4 cup butter. Pour into 13X9 pan. Top with corn flake crumbs mixed with 1/4 cup melted butter.
Bake 45 minutes at 350 degrees.
The last time I made this recipe, I used my food processor to grate fresh potatoes. I put the potatoes in a bowl of cold water and drained them several times. Then I pressed on the potatoes while they were in the drainer to get as much water as I could out. With fresh potatoes you need to bake longer, I made more potatoes than the recipe called for so I increased the other ingredient that are mixed with the potatoes by 1 1/2. I did not increase the amount of corn flake topping. I doubled the baking time. |
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Personal
Notes: |
Personal
Notes: I first had this delicious dish at a bar-b-que at Lisa and Ralph Seskos house. Have made it ever since. For my vegetarian family, I use cream of mushroom soup in place of the cream of chicken soup.
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