Cheesy Hash Brown Casserole

This recipe is a family favorite that comes from our Phelps side. The Crisp side expects it at get togethers not, too! It is always cleaned up at every meal.  We have made this a breakfast meal by mixing in cooked bacon or cubed ham before we bake it. Any way you make it, it is YUMMMMM! YUMMMMM!



 

Ingredients:

• 2 lbs. frozen hash browns, thawed --We prefer the Southern style cubed pieces, but shredded is also very yummy!
• 3/4 cup (1 1/2 sticks) butter, melted and divided, 1/2 c. & 1/4 c.
• 1/4 teaspoon pepper
• 1 teaspoon salt
• 1/2 cup chopped onion (hot white onion is best) 
• 1 (10 3/4-ounce) can cream of chicken soup
• 1 pint (2 cups) regular sour cream 
• 2 cups grated sharp cheddar cheese -- or 1 1/2 cups Velveeta and 1/2 cup sharp cheddar (*see note below)
• 2 cups crushed corn flakes

Directions:

1. Preheat oven to 350 degrees. 
2. In a large bowl, combine thawed hash browns with all the remaining ingredients except the corn flakes and 1/4 cup of butter. 
3. Spray nonstick spray on a 9×13″ baking dish, then spread the mixture evenly in the pan. 
4. Take the crushed corn flakes and sprinkle over top of casserole. 
5. Drizzle the melted 1/4 cup of butter over the corn flakes.
6. Bake at 350 degrees, uncovered, for 1 hour. 
7. Serve hot.

*Sometimes we do this a little differently and get a creamier texture. If you decide to use Velveeta, we suggest melting the cheese before mixing it with the wet ingredients. The 1/2 cup of shredded cheddar we mix through with the potatoes.