If you are looking for a side dish that seems to go with just about every meat entree, then this hash brown potato casserole is for you. The casserole is simple to assemble, freezes well, and makes a lot. The recipe can also be divided into two dishes so that you can cook and serve one, while you freeze the second casserole for another meal.
Country Hash Brown Potato Casserole
2 lbs. Ore-Ida Diced Hash Browns – defrosted (these were formerly called Southern Style)
2 cups shredded cheddar cheese
2 cups sour cream
1 can cream of chicken soup
Minced onions (to taste)
1 stick melted butter or margarine
2 cups slightly crushed cornflakes
2 Tbsp. melted butter
1/4 tsp. paprika
Mix together in a large bowl: sour cream, 1 stick melted butter, cream of chicken soup, and minced onions (to taste). Stir in shredded cheese, and then gently stir in the defrosted hash browns. When everything is combined, pour the mixture into a greased 9″ x 13″ baking dish. Sprinkle the top of the casserole with the paprika.
Mix cornflakes with 2 Tbsp. melted butter. Spoon the cornflake mixture over the top of the casserole.
Bake at 350 degrees for 1 hour.
Enjoy!
Stay tuned for the next historical post on May 1st: Do You Remember…The Chuck Wagon Drive-In?
