Hashbrown Casserole

Hashbrown casserole, everyone loves it, right? It's a Midwest staple for potlucks. It's also known as funeral potatoes or Grandma's Hashbrown Casserole. It's also the popular side at Cracker Barrel. I love a mashed potato, and I usually do a mashed potato with different roasts. However, hashbrown casserole is probably even better and way way easier to throw together. I do love a simple side dish. The thing we do with ours is different from a lot of recipes. Don't thaw the potatoes! Put them in frozen and mix it all up. Pop it in the oven to bake. My family likes to do corn flakes on top, but you can also do cracker crumbs or bread crumbs. You can make this way thicker and double the recipe, or you can make it in a smaller pan. We love to do a thinner casserole, so the cheese and corn flake topping is closer ratio to the hashbrown. That's just the way we've always done it. You obviously can do it however you like, though.
Since I do frozen hashbrowns I do not add any milk, as some recipes have a small amount of liquid added but I do not in this case and use the whole stick of butter because...we're already not going for health with this casserole.
Hashbrown Casserole:
2 lb hashbrown, frozen
1/2 cup butter
1 can cream of chicken soup
12 ounces sour cream
1/2 cup chopped onion, super fine
2 cups shredded cheddar
1 cup crushed corn flakes
Mix everything together, top with cheddar and corn flakes. Bake at 350- 375° F for 55 -60 minutes. I like the tip to get really crisp and golden, so I baked it at 375°.
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