My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

Hope you find some you can enjoy too!

Sunday, January 5, 2020

Creamy Hashbrown Casserole

This is one of my "go-to" recipes for a potato side dish. It's very easy to prepare and tastes just as fabulous the following day (that is, if there are any leftovers!).
{Prep Time: 15 mins / Cooking Time: 45 mins / Difficulty: Easy / Yields: 8-10 servings}

2 pounds frozen shredded hashbrowns
1/2 cup butter, melted
1/2 tsp salt
1/2 tsp pepper
1 can reduced sodium cream of chicken (cream of mushroom soup will work too)
16 oz light sour cream
2 cups finely shredded sharp cheddar cheese (or cheddar or Colby jack)
2 cups corn flakes
1/4 cup melted butter/margarine
butter flavored cooking spray

1. Partially defrost hash browns. Preheat oven to 375ยบ. Spray a 9x13" pan with cooking spray and set aside.
2. Put potatoes in a large bowl. Pour 1/2 cup melted butter over potatoes and gently combine. In another large bowl, mix together sour cream, soup, and salt and pepper. Pour over potatoes and mix well.
3. Spread mixture into your prepared pan. Top casserole with shredded cheese.
4. Measure out corn flakes and place in a small ziplock baggie. Crumble cornflakes with your hands until they are in small pieces (don't get too crazy here ~ you don't want the corn flakes to be powder!) Mix cornflakes with 1/4 cup melted butter or margarine, then sprinkle over cheese.
5. Bake for 45 mins until hot and bubbly. Serve hot.

* If you have other stuff to prepare, these stay pretty hot for a good 30 mins (or so) if they're covered with foil. They're perfect for breakfast, too! *

Recipe borrowed from my mama's cookbook, From My Kitchen, With Love

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