One of our favorite meals around here is barbecue smoked sausages and hashbrown casserole.
We usually finish it off with some purple hull peas and a batch of hot water cornbread.
A green pea salad would also be an excellent choice for this meal.
I posted the recipe for the barbecue smoked sausages last week.
You can find the recipe here.
But today I wanted to share the recipe for the hashbrown casserole.
Dare I say it?
It’s better than Cracker Barrel!
It’s actually way better than Cracker Barrel.
Key to Success #1 – The Hashbrowns
Hashbrown casserole starts off with a bag of frozen hashbrown potatoes.
You’ll want to get the shredded kind.
No need to thaw them.
You can bake them from frozen.
If you’re not able to find the frozen hashbrowns, you can use freshly shredded potatoes.
Key to Success #2 – The Cheese
The classic hashbrown casserole recipe calls for shredded cheddar cheese.
But sometimes I like to use a fiesta cheese blend that has some Monterey jack cheese in it.
I like the way it gets all melty in the casserole.
(Is melty a word? It is now!)
Key to Success #3 – The Special Sauce
The special sauce is really cream of mushroom soup and a healthy dose of sour cream.
For me, the more sour cream the merrier.
I use about 2 cups of sour cream in my hashbrown casserole.
Key to success #4 – The Topping
The topping on this delicious casserole is crushed Corn Flakes cereal and butter.
You can toss the Corn Flakes in melted butter if you’d like but I just pour the melted butter over the top of the Corn Flakes.
Tip! Save leftover Corn Flakes in a zip-top baggie in the freezer.
Just crush them up and spread over the top of the casserole.
Somehow, I forgot to buy a bag of peas when I was making this dinner, so I had to go with broccoli for my vegetable.
The kids were not impressed.
Not that they just dig into the peas either, I guess.
Save this Hashbrown Casserole recipe to your favorite Side Dishes board or your Casserole Ideas board.
Hashbrown Casserole
Hashbrown Casserole is a family favorite around here.
Ingredients
- 1 bag (2 lb) shredded hashbrowns, frozen
- 2 cups cheddar cheese, shredded
- 1 can (10 oz) mushroom soup
- 2 cups sour cream
- 2 cups Corn Flakes cereal, crushed
- 1 stick butter, melted
- salt and pepper to taste
Instructions
- Mix frozen hashbrowns and cheese in a greased 9X13 casserole dish. Salt and pepper to taste.
- In separate bowl, mix together mushroom soup and sour cream. Add to casserole dish and mix with the hashbrown mixture.
- Top with crushed Corn Flakes cereal. Pour melted butter over the top.
- Bake uncovered in 350 degree oven for 45 minutes.
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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Pecan Praline Cookies are a classic holiday favorite! These delicious, buttery pecan cookies have a distinct toasted pecan flavor that pairs wonderfully with their soft, chewy texture. Perfect for enjoying with coffee or tea, these treats will be sure to make your Christmas extra sweet!
Extra Moist Pumpkin Bread is the perfect solution to your autumn baking needs. It’s made with real pumpkin puree and a combination of sugar and spice and everything nice, making it incredibly delicious. The addition of coconut oil helps to keep the bread tender while still providing a great flavor. The texture is soft, light, and cake-like.
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