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My review
Hash Brown Casserole II
8
CMANSKY
"Cheesy and delicious, this hash brown casserole has a crunchy topping."
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Ingredients
1 h servings 321Original recipe yields 12 servings (1 - 3 quart casserole)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
- In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
- Bake covered in preheated oven for 40 minutes.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 1k1512 Ratings
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Most helpful positive review
11/13/2006
Made both as written and with a small change. I like the cream of mushroom soup better than the chicken. I also omit the topping, just because I never seem to have crushed cornflakes, and it i...
Most helpful critical review
1/19/2003
My guests loved the recipe, but I did not. The potatoes seemed to be too hard, I used the little chunks of hash brown potatoes, and maybe I should have used the shredded potatoes. The sour cre...
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11/13/2006
Made both as written and with a small change. I like the cream of mushroom soup better than the chicken. I also omit the topping, just because I never seem to have crushed cornflakes, and it i...
1/27/2003
Very good with a few changes. You can use 1/4 cup of butter instead of the 1/2 cup. I baked it a full hour, I covered it for 45 minutes and uncovered for 15 so that the top gets crunchy. I put t...
12/15/2005
What I love about this recipe is its versatility. I browned a pound of sausage with the onion and added it to the mixture. Also since I only had half a cup of cheddar cheese, I shredded an addit...
6/17/2003
The only thing that I do different is to used crushed French's onions to the topping. It adds just the right flavor. Edit. I started adding a small can of jalapenos to it. Adds a great kick a...
10/20/2003
My family loves this recipe...I have to make it for every holiday. I however do not saute my Corn Flakes. I have noticed that it really needs no butter what so ever. Due to cheese cooking out ...
11/16/2002
This is a household favorite. I prefer to use the chunkier country style hashbrowns (chunks a little bigger than a pea) because they don't get as slimy as the shredded type. I like to thaw the...
3/28/2008
I made this for Easter with the following modifications, and it came out perfectly: First, use two cans of condensed soup (I used one can cream of chicken and one can cream of mushroom). Second...
4/5/2010
This is a holiday favorite! I doubled the recipe and used 2 cups of cheddar cheese and 2 cups of grated parmesan cheese. I stuck with the cream of chicken soup as my grandma always had, but thi...
6/19/2007
Heaven! I forgot to thaw the hashbrowns, so it took a little longer to cook, I also followed the recipe, as I am a purist, and don't understand why people bother to review recipes after they ch...