HASH BROWN CASSEROLE

HOW TO MAKE HASH BROWN CASSEROLE?
Creamy, cheesy and completely, addictive. If your table is never graced, automatically you must make it! My aunt varies a bit from this edition, however, on Sunday and Christmas, it still appears. No wonder, cheesy potatoes go with ham dishes incredibly well!
I’ve just done it for a Sunday dinner of meatloaf. We were a very small crowd that week and all but one row of this casserole was polished by four adults. Of course, it was the only side dish we had, but we smashed it anyway. Just one little scoop after another, we couldn’t resist taking.
In fact, you should be confident that if you do, it is a huge, massive hit.

The INGREDIENT THAT I USED:

A thawed PKG. Of frozen hash brown potatoes.

Melted butter, about half cup.

A can Of condensed cream of {chicken soup}.

About 8 ounces of sour cream.

2 small onions, chopped. (You can use one medium onion).

Cheddar Cheese, I used it shredded, about 2 cups, you can use more or less, as you want.

1 TSP.Of sea salt.

1/2 TSP.Of black pepper.

2 C.Of crushed cornflakes cereal.

Another third cup of melted butter.

HOW I MADE IT?

STEP 1: I preheat the oven to 175 degrees C=350 degrees F.

STEP 2: I combined the hash browns with the half cup of melted butter, the chicken soup sauce, onions, sour cream, shredded Cheddar cheese, salt, and black pepper in a big bowl, I mixed well till all the ingredients are well combined.

STEP 3: I transferred the mixture to a 3quart casserole dish.

STEP 4: I poured the 1/4 cup of melted butter in a medium saucepan, and sautéed in the cornflakes over low-medium heat for 5 minutes, stirring continuously.

STEP 5: I spread the crispy cornflakes on top of the casserole.

STEP 6: I baked for 30 minutes in my preheated oven. And I served it immediately.

ENJOY.

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