Jennys Hash Brown Casserole With Crispy Cornflake ToppingFrom jencathen 7 years ago
- hash brown Casserole: shopping list
- 1 (2 lb) package frozen hash brown potatoes, thawed I use the cubed kind not shredded shopping list
- 1 package cubed ham shopping list
- 1 can of corn or use peas. Can be frozen veggies too. I use whatever is in the house. shopping list
- 1 (10 3/4 ounce) can condensed cream of chicken soup or whatever you have on hand. shopping list
- 1 (8 ounce) container sour cream shopping list
- 2 cups shredded cheddar cheese shopping list
- 1 tsp garlic powder shopping list
- salt and pepper to taste, but I usually don't use any salt because the soup and cheese add enough salt to the dish. shopping list
- cornflake Topping shopping list
- 2 cups crushed cornflake cereal shopping list
- 1/4 cup melted butter shopping list
How to make it
- Preheat oven to 350 degrees F.
- In a large bowl, combine hash browns, cream of chicken soup, sour cream, Cheddar cheese, ham, veggie and seasonings.
- Place mixture in a large baking dish.
- Cornflake Topping
- In a medium saucepan over medium heat, sauté cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
- Bake covered in preheated oven until hot and bubbly about 45 minutes.
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