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Cheesy Hash Brown Casserole
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Description
A nice change from mashed potatoes. Use any kind of cream soup to suit your family’s taste.
Ingredients
- 2 pounds Frozen Hash Brown Potatoes, Thawed
- ½ cups Butter, Melted, Divided
- 1 teaspoon Salt
- 1 dash Black Pepper
- ½ cups Chopped Green Onion
- 1 can (10 Oz) Cream Of Chicken Soup
- 2 cups Shredded Cheddar Cheese
- 2 cups Cornflakes, Crushed
- 1 pinch Paprika
Preparation
Combine thawed hash browns with 1/4 cup of melted butter, salt, pepper, green onion, soup and shredded cheese.
Pour into a greased 9 x 13 inch baking pan. Top with crushed Corn Flakes and remaining butter.
Bake at 325°F for 60 minutes. Sprinkle with paprika. Serve hot.
You can use cream of mushroom, cream of celery or just about any kind of cream soup for a different flavor.
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2 Comments
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popeama on 3.24.2010
This is the recipe my family always uses. It is a staple on Thanksgiving! By far, my favorite hashbrown casserole recipe ever!!
susanhi on 9.6.2009
We love this version of the hash brown casserole!
A couple of things I do differently:
1. I finely chop 1/2 an onion in addition to the green onion and toss with the shredded potatoes, butter, salt, and pepper. Then I stir in the soup and shredded cheddar cheese.
2. I like to thinly slice 3 to 4 green onions on the diagonal reserving to top the casserole before serving.
About 20 years ago, I attended a church whose congregation was predominately senior citizens. We began calling these “funeral potatoes” because they were served nearly weekly at the family and friends dinner at the church following a funeral.