Tuesday, January 24, 2012

Hash Brown Casserole......

is comfort food at it's best.  If I made this for my husband every day, I think he would eat it.  This recipe is similar to Cracker Barrel's, with my own spin on it.  Cracker Barrel uses Colby cheese,  I think,  but any cheese you like is fine.  I usually use pepper jack.  I also love having the crunch on top.  Onions are optional, and I like to saute' mine for about 4 minutes to make them tender.

This is a great dish for a potluck, brunch or family gathering.  I think it's a dish that once you make it, it will be requested again and again.  I also like to put it together the night before and refrigerate, then bake in the morning.

Hash Brown Casserole

1-30 ounce package hash browns, thawed
1-can of cream of chicken soup
1-stick of melted butter (or margarine)
1-8 ounce container of sour cream
1/2 cup chopped onion
2-cups of shredded cheese
2-cups of crushed corn flakes
salt and pepper to taste

Combine soup, sour cream and 1/2 stick of melted butter.  Mix into thawed hash browns, season with salt and pepper.  Stir in shredded cheese.  Spread into greased (or Pam sprayed) 9 x 13 baking dish.  Cover with corn flakes then the rest of the melted butter over the corn flakes.  Bake at 350 degrees for 45 minutes.

Recipe from: A Pinch of Something Good

Give this one a try.  I think even your picky eaters will love it!  Have a wonderful day!