So who else loves to eat at Cracker Barrel and order their hashbrown casserole?! That stuff is my favorite! Of course, I would love to have their exact recipe, but I have one that is so, so close to it and I love it, too.
We've actually had breakfast for dinner a couple of times here lately and this always makes a great addition. It's really wonderful any time though--we had it with our Christmas ham this past holiday season!
Another plus about this recipe is that you can make it the day before--just hold off on the crunchy topping until the last minute.
So without further ado .....
1 (32 oz.) pkg. shredded frozen potatoes
2 sticks butter, melted and divided
1 can cream of chicken soup
1-1/2 cups shredded cheddar cheese
1 cup sour cream
1 tsp. salt
1/2 small onion, chopped
2 cups cornflakes
Spread thawed potatoes in a 9x13 casserole dish
(no need to thaw if making the day ahead though).
Combine 1 stick melted butter, soup, cheese, sour cream, salt,
and onion; pour over potatoes, mixing in slightly.
Top with cornflakes and pour remaining stick of melted butter over them.
Bake uncovered at 350F for 45 minutes.
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