During the cold winter months, comforting food is at the top of my list and a few of my favorites consist of soups, gumbos, one-pot meals and gooey, cheesy casseroles. Hashbrown Casserole has been one of my best all-time recipes that I take to church, reunions and everywhere in between. I could not begin to express to you how many times I’ve shared this dish with many families over the years. It’s easy, simple and quick. And is especially great to whip up for that holiday meal!
Hashbrown Casserole
1 (2 lb.) package of frozen shredded hashbrowns
1 1/2 sticks of butter or margarine
1 can cream of chicken soup
1 (8 oz.) sour cream
1/2 cup chopped onion
2 cups grated cheddar cheese
1/2 tsp. salt
1/2 tsp. black pepper
2 cups cornflakes, crushed
Spread hashbrowns in 9 x 12 dish and pour 1 stick of melted butter over the top of potatoes. In a bowl, combine chicken soup, sour cream, onion, cheese, salt and pepper and spread over top of potatoes. Melt 1/2 stick of butter and combine with crushed cornflakes. Sprinkle on top. Bake at 350 degrees for 1 hour.