This week I’m sharing a Cheesy Crunchy Hash Brown Casserole with you.
This recipe is comfort food for any season but especially this time of year when we are looking to hunker down and eat all the carbs. I like to serve it for brunch or dinner.
Typically I use store-bought frozen hash browns but you could make take this next level and bake and shred your own potatoes. This recipe comes together so quickly and can be made ahead of time and baked right before eating.
How to prepare the hashbrowns
Mix the soup, sour cream, butter, and seasoning together. pat into a 9×13 inch baking dish and crunch and sprinkle cornflakes over top. Bake for 1 hour at 350
What an easy way to add a delicious side dish to any meal! This is a No fuss, delicious and hearty casserole.
Hashbrown Casserole
2 pounds frozen, thawed hashbrowns
2 cans cream of mushroom soup
2 cups sour cream
1/2 cup milk
2 cups cheese
2 tbsp dried onion flakes
1/2 cup melted butter
Mix this together and pat it in a 9×13 dish. Top with 1 cup of Crushed Cornflakes. Bake for 1 hour or until hot and bubbly.
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Wishing you the very merriest of Christmas’
Christmas can be both magical and disappointing. The best of times and worst. I am praying that in the middle of both good and ugly we can see that when God sent his son to earth to dwell with us, his people he created, he knew that 2,000 years later we would be here today. He sees us. He knows us. He is with us, Emanuel. That is the peace I claim this Christmas.