Hash Brown Casserole

You have most likely enjoyed this delicious brunch treat sometime, someplace. Maybe your grandmother always made it for Christmas morning or it was a side at the last shower you attended. If you have not had it or a version of it, you are missing out. Not usually a casserole girl, I tried out a variation of a bunch of hash brown recipes for breakfast with a large crowd. What I thought would just be a crowd pleaser ended up the star of the show and completely devoured in no time flat. The dish is rich, easy to prepare and has some pretty classic casserole ingredients. It will never make my "health food" tags, but I enjoyed every last bite. I served it with scrambled eggs and fruit salad. The only drawback of the breakfast was there were no leftovers. Might have to make a mini version this weekend.

Hash Brown Casserole
Forks & Amusement 2011
serves 12 (you can half the recipe and use a small dish)

2 lbs frozen shredded hash brown potatoes, unthawed
1 10.75 oz can cream of celery soup
3 cups (packed) grated sharp cheddar cheese (about 12 oz)
1 cup sour cream
1 cup finely chopped onion
a few shakes of hot sauce (optional)
1 cup slightly crushed corn flakes

Preheat oven to 350 degrees. Combine first 6 ingredients in a large bowl. Transfer to a 13x9x2-inch glass baking dish. Bake until top is slightly golden, about one hour ten minutes. Sprinkle with corn flakes. Bake until golden brown, about 5 minutes.


1 comment:

Anonymous said...

Can this be made ahead of time and frozen?

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