Angler's Den Hash Brown Casserole |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Every year, some friends and family of mine gather for an after-Thanksgiving-cabin-get-together-weekend here in Southern Indiana. My brother and I sampled this recipe as leftovers one morning last fall, and I just had to make it for our big Saturday night dinner at the Angler's Den. The recipe came from our friend Jonathan's step-mother, Jennifer, who is reportedly a very good cook, according to her 4 step-sons. It is yummy, filling, easy, and fairly inexpensive for serving a big crowd. I made 2 big batches of it last year at the cabin for approximately 30-40 guests, and everyone went back for seconds! Both casseroles were entirely consumed. Enjoy! Ingredients:
32 ounces frozen hash browns |
1/2 cup butter, melted plus |
1/4 cup butter, melted |
1 (10 1/2 ounce) can cream of mushroom soup |
1 teaspoon salt |
1/4 teaspoon black pepper |
1 pint sour cream |
10 ounces grated cheddar cheese |
1/2 cup diced onions or 1 tablespoon dried onion |
1/2 cup milk |
1 cup corn flakes |
Directions:
1. Start with frozen hash browns (not defrosted), or the casserole will be mushy. Mix soup, salt, pepper, sour cream, cheese, onion, and milk in a large bowl. Spread the frozen hash browns into a 9 X 13 pan, casserole dish, or whatever baking dish you like of similar size. Pour the melted butter over the hashbrowns. Pour the soup mixture evenly on top. Mix the 1/4 cup melted butter and corn flakes. Spread corn flakes mixture on top of the casserole. Bake at 350 degrees for 1 1/2 hours. Let stand 15-30 minutes before serving. Enjoy! Leftovers are wonderful when reheated the next morning for breakfast.
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