Tuesday, May 17, 2011

Hashbrown Casserole

2 lbs frozen hashbrowns*
1/2 Cup melted butter
1 can Cream of Chicken soup
1 Cup milk
1/2 Cup chopped onion*
1 Tbsp salt
1/2 tsp. pepper
1 Cup shredded cheddar cheese*
2 Cups cornflake crumbs (optional)
1/4 Cup melted butter (optional)

Preheat oven to 350 degrees.  In 9x13 greased dish, pour thawed hashbrowns.  Mix butter, onion, salt, pepper, soup, milk, sour cream, and cheese together.  Crush cornflake crumbs and sprinkle over the top, then dribble 1/4 cup butter.  Bake for 1 hr - 1 hr 15 min.

I like the Ore Ida Country Style hashbrowns.
I like the onion taste, but don't like the crunch, so I replace the chopped onion with about 1 1/2 tsp minced onion.
Sometimes I use shredded cheddar, other times I use the Kraft Pizza cheese mix (I think it's Mozzarella & Cheddar).
I have also added bacon bits, about a tablespoon or two.  I have found that I have to use more of the generic brand bits than the name brand bits.

Linking up here!


  1. "Funeral Potatoes"! They are the best. And I have SO many variations! Last year when my FIL died, we went to Wisconsin for the funeral...days at my SIL's house w/ oh....14 or 14 others...I made multiple pans of this...over and over and it all got et!

  2. I love cream of anything...so this has to be good! LOL Thanks so much for linking up to Terrific Under Ten!


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