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Sunday, May 9, 2010

Hash Brown Casserole

I received this recipe from the Mennonite side of the family. My husbands niece shared this one with me. I must warn you thou this is not a low calorie dish, but for those special occasions it sure does impress. My husband grows our  own potatoes so I do substitute that for packaged ones. This picture does not do this dish justice, it tastes so much more better than it looks.


2 pound bag hashbrowns

16 ounce sour cream

2 cups cheddar cheese

1 can cream of chicken soup

2 teaspoons minced onions

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup melted butter

1/2  cups of corn flakes cereal crushed

1/4 cup melted butter for topping

Bake at 375 degrees 30 minutes till brown.

Boil, potatoes 20 minutes, do not over cook potatoes or they will be difficult to grate. cool and peel

With cheese grater, process potatoes they will look like hash browns. Add salt, pepper, onion powder and butter.In another bowl add can cream of chicken soup, and sour cream. Pour into seasoned potatoes.

Stir grated cheese, leave 1/2 cup to toss on top of casserole.
Pour melted butter on top of casserole. Crumble the cornflakes cereal on top bake in overn at 375 degrees for 35 minutes.


  1. very tasty potatoes I really enjoyed them good job!

  2. What a wonderful addition to the delicious Mother's Day FEAST you lovingly created for us, Rose!