Southern Hash Brown Casserole



1 bag(s)frozen hash brown potatoes (2 lbs)

2 c shredded cheddar cheese

1/2 cmelted butter

1 1/2 tspsalt

1 smallonion (chopped)

1 can(s)cream of chicken or cream of mushroom soup, 10.75 oz.

1 csour cream

2 ccrushed Corn Flakes

1/4 cmelted butter

How to Make Southern Hash Brown Casserole

As mentioned above, thaw hash browns (or use refrigerator style hash browns).

In a large bowl, mix together hash browns, cheddar cheese, 1/2 cup melted butter, salt, onion, soup, and sour cream. Stir until evenly mixed.

Spray a 9 x 11 or 9 x 13-inch pan or casserole dish with Pam or lightly grease the dish. This helps with clean up.

Pour mixture from the bowl into the pan and spread evenly with a spoon. Do not pack down tightly.

In a small bowl, mix together Corn Flakes and 1/4 cup melted butter. Mix together and spread on top of casserole.

Bake at 350 degrees F for 45 minutes without a lid. The top should be lightly browned when done.

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