I got the following recipe from a mentor mom at the MOPS program I attend at my church. She made it for a meeting and I thought it was amazing! I asked her for the recipe and made a few modifications since I like to put my own twist on things. This works great for breakfast, brunch or as a side dish at dinner. We had some friends over for Easter and I made it as a side dish for supper. Try this or any of our 10 Simple Casserole Recipes and tell me what you think.
Ingredients
- 2 pounds of thawed hash brown potatoes
- 1 can of cream of chicken soup
- 8 oz of sour cream
- 2 cups of shredded cheddar or a cheddar/jack mix
- 1/2 cup of chopped onions
- 1 teaspoon of salt
- Pinch of pepper
For the topping:
- 1/4 cup melted butter
- 2 cups of crushed cornflakes
Preheat oven to 350 degrees. Combine all the ingredients except for the cornflakes and butter in a large bowl. Put the cornflakes and butter aside for the topping.
Spread mixture in a greased 13 x 9 casserole dish. If you are making this the day before, you can cover it and put it in the refrigerator at this point, and add the cornflakes and butter in the morning.
If you are making this to use right away, crush 2 cups of cornflakes and sprinkle them over the casserole. Melt 1/4 cup of butter in the microwave and evenly pour over corn flake mixture.
Cover with foil and bake in a 350 degree oven for 55 minutes. Serve immediately. If you have any leftovers (you probably won't!) it will keep well in the refrigerator for a few days.
For more casserole recipes check out:
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