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.
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.
No need to thaw them out. 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.
- 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
- 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 grams
Amount Per Serving: Unsaturated Fat: 0g
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