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Hashbrown Casserole

Hashbrown Casserole

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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.

hashbrown casserole


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.

hashbrown casserole and bbq smoked sausages

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.

hashbrown casserole

Hashbrown Casserole

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

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

  1. Mix frozen hashbrowns and cheese in a greased 9X13 casserole dish. Salt and pepper to taste. 
  2. In separate bowl, mix together mushroom soup and sour cream. Add to casserole dish and mix with the hashbrown mixture. 
  3. Top with crushed Corn Flakes cereal. Pour melted butter over the top. 
  4. 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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