1/2 cup melted butter 1 medium onion, chopped 1 can (10.75 ounce size) creamed soup (e.g., cream of celery, onion, or chicken) 8 ounces shredded sharp cheddar 1 container (8 ounce size) sour cream 1 package (32 ounce size) shredded frozen hash brown potatoes 1/2 cup butter, melted 2 cups crushed corn flakes
Preheat oven to 350 degrees. Generously butter a 9 x 13 inch baking pan.
In a large pan, melt one stick of butter and saute the onions in it for 5 to 10 minutes, until onions are softened. Take pan off burner. Add soup, cheese, and sour cream, mix well. Add frozen hash browns and mix well.
Place mixture into a greased 9 x 13 inch baking dish. Mix the crushed corn flakes with the second stick of butter. Sprinkle corn flake butter mixture over the hash brown mixture in pan.
Guest Foodie May 29, 2014 COMMENT: Which type of frozen hash browns are best, the shredded hash browns or the cubed hash browns? We have both in our freezer case here in Phoenix.
Thanks in advance.
CountryChef December 23, 2013 REVIEW:
I have been making this recipe for many, many years...always a star at potlucks or pitch-ins, requested at family gatherings, and a staple at our house Christmas and Easter morning. Quick and easy to make, can be "tweaked" to your liking by changing the "cream of something" soup, the addition of crumbled bacon or cooked crumbled sausage if you choose... Be generous on the sour cream and cheese measurements, and cover with foil for the first 15 minutes if your oven either runs hot or you don't like your topping too brown or crispy, and you will be fine; this recipe is not for the faint of heart and definitely not for those on a low fat, low cholesterol diet, although a taste won't hurt and is a treat for the taste buds--that's why we dont make it every day...this is recipe for THE hash brown casserole at Cracker Barrel...a family favorite worthy of more than 5 stars! We love it and our seemingly otherwise culinary cultured family always wants to "belly up" to the table with fork in hand whenever this casserole comes out of the oven.
Member since: Apr 1, 2008
ruby05 October 22, 2013 REVIEW:
SO good! Not healthy at all but delicious. Had this for brunch over the weekend and there wasn't a crumb left.
Edda June 6, 2013 REVIEW:
These are the best potatoes!
Guest Foodie March 6, 2013 REVIEW:
Made this for our church dinner and everyone liked it. Would have been easier to use frozen shredded potatoes but I wasn't sure how much I would need so we actually shredded all the potatoes by hand.
Dot November 18, 2012 REVIEW:
I've made these for brunch at many occasions and they always were a hit
Ktodd April 6, 2012 COMMENT: I'm going to be really low on oven space and was wondering if this would work in a crock pot?
Luv to Cook December 23, 2011 REVIEW:
I have made these potatoes for the Holiday's and for pot luck get togethers...I am always asked for the recipe! You can tweak them to your taste and still be a hit!...Try adding two small cans of roasted peeled green chiles...etc..You will be surprised!
Becca November 19, 2008 REVIEW:
These did turn out to be excellent potatoes, but I found the crumb topping to be a bit overpowering. I made them again, but cut the crumbs in half. They're still excellent either way you make them!
Becca October 3, 2008 COMMENT: I havent made this dish yet but it sounds extremely similar to the one that my grandmother used to make and hers was DELICIOUS. I HIGHLY recommend this dish for parties
lyn July 11, 2008 REVIEW:
I make these potatoes at many potluck dinners or for parties and everyone loves them and requests them. They are sooo easy to make too!!!