Samantha Nicole When you need a side that brings the cheese, the crunch, and the satisfaction, you honestly can’t go wrong with Crunchy Hashbrown Casserole. The hashbrowns have all the delicious diner-style heartiness of the classic side but now infused with a creamy, tangy, buttery sauce with plenty of mushroom flavor to enhance the cheddar and potato flavors. A cornflake topping makes sure you don’t miss out on the classic crispiness; you can hear just how much you’ll enjoy Crunchy Hashbrown Casserole! Mmm, sounds good!
Ingredients
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 1 (8-ounce) container sour cream
- 1/2 cup butter or margarine, melted
- 1 (32-ounce) package frozen hashbrown potatoes
- 1 medium onion, chopped
- 1 (8-ounce) package cheddar cheese, shredded
- black pepper, to taste
- 1/2 cup corn flakes, crushed
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Mix the soup, the sour cream, the butter, the potatoes, the onion, the cheese, and the black pepper in a 3-quart shallow baking dish.
Step 3 –Sprinkle the corn flakes over the potato mixture.
Step 4 –Bake until hot, about 45 minutes.
Step 5 –Serve.
