Not Your Average Hashbrowns

Hello, friends! Happy Monday! I’ve been visiting my fiancé in Oklahoma this week, and decided to treat him to a special dinner with his grandparents. I have a fantastic recipe to share today from that dinner, given to me by his mother- Potato Casserole! Perhaps not the most glamorous name, but there you have it. I’ll tell you now, this recipe isn’t low-fat, low-sodium, or really low-anything. However! It is high-delicious, high-crowd-pleaser, and high-easy-to-make.

Ingredients:

2 lb. frozen hashbrowns, thawed
1 stick melted butter or margarine
1 cup cream of chicken soup (you can use low-sodium)
8 oz sour cream (you can use low-fat)
1/2 cup chopped yellow onion
2 cups shredded sharp cheddar cheese
1 tsp salt (I didn’t put this in)
1 tsp pepper (I didn’t put this in either)
2 cups crushed corn flakes
1/2 stick melted butter or margarine

Preheat the oven to 350ºF. Combine all but the last two ingredients in a large mixing bowl.

Spoon the mixture into a large glass casserole dish. The one I used was pretty huge, like 15″x10″. If you have a 9×13″, that will definitely work- you just may have to cook it for a few minutes longer!

Sauté the corn flakes in the 1/4 cup butter, just until they’re darker brown but still crunchy.

Sprinkle the corn flakes over the top of the casserole so that it’s evenly coated.

Bake the casserole, covered with aluminum foil, for 40 minutes to 1 hour. I baked mine for 45 minutes and it was absolutely perfect. I’m talking bubbly cheese, crunchy topping, creamy potatoes… it seriously doesn’t get better than that. I have a picture of a yummy cheesy corner of the casserole, just so you can get an idea for how good this looks.

And there you have it! I served this with marinated chicken breast (olive oil, salt, pepper, minced garlic, chopped onion, lemon juice, cilantro- put it all in a Ziploc bag with the chicken and leave it in the fridge for about 2 hours, then grill it), steamed broccoli, and crescent rolls. We had quite the spread!