Who doesn’t love hashbrown casserole, amiright? For as much as I love making Copycat Cracker Barrel Hashbrown Casserole, this one is the one I grew up with. The one a lot of us probably grew up with. Whether you like this recipe or another, my aunt said it best–‘as long as there’s hashbrowns, lots of cheese and lots of butter, you can’t go wrong’. I agree. Check it out:
2 lb. bag frozen hashbrowns, thawed
1 medium onion, finely chopped
1 stick butter, melted
16 oz. sour cream
1 c. shredded cheddar cheese
1 can cheddar cheese soup
1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 c. crushed corn flakes
4 T. butter, melted
- Preheat oven to 350 degrees.
- In a large bowl, mix together hashbrowns, onion, 1 stick of butter, sour cream, cheese, salt, pepper and soup together.
- Pour into a 9×13 casserole dish.
- Spread crushed corn flakes over casserole. Drizzle melted butter over top. (I sprinkle a little salt and pepper on top too.) Bake for 1 hour until hot and bubbly.
Need some good potluck ideas? Check out the side dishes page!