A
potato casserole recipe made with hashbrowns, sour
cream, cheddar
cheese and topped with crushed cornflakes. Serve
this casserole for a
hearty breakfast, brunch, or dinner with ham, beef, or pork.
This
is a very popular potato recipe in our family and anytime anyone brings
a dish
to pass, this one is always requested. There
have even been occasions
where we have needed to make two pans because everyone likes these Southern
style potatoes so much.
Serve
this potato casserole with ham steaks for brunch,
pork
steaks or hamburgers. Make
sure to add some lighter fare to your brunch menu like Fruit
Filled Cantaloupe or Colby
Cheese Fruit Salad.
2 pounds hashbrowns,
thawed 1/2 cup of chopped onions 1 pint (16
ounces) of dairy sour cream 2 cups shredded cheddar cheese 1/2
cup melted butter 1 teaspoon salt 1/4 teaspoon
pepper 1 can cream of mushroom or chicken soup
Cornflake
Topping:
1/4 cup of melted
butter 2 cups crushed cornflakes
Bakeware
Needed:
1 9" x 13" glass
baking dish
Cooking
Instructions:
Step 1:
Preheat your oven to 350 degrees F.
Step 2: Coat your glass
baking dish with butter or non-stick vegetable cooking spray.
Step 3:
Gather all of your ingredients and finely chop the onion to make 1/2
cup.
Step 4: In
a large mixing bowl, combine all of the remaining ingredients and mix
until well incorporated.
Step
6: Spoon into your greased baking dish and press the mixture
flat into the corners.
Step 7: In a
small bowl combine the crushed cornflakes and 1/4 cup melted butter.
Step 8:
Sprinkle the cornflake mixture evenly over the top of the potato
casserole.