Recipe: Hashbrown Casserole

This is one of my favorites, it will make an entire 9 X 13 cake pan full. It’s a good dish to have at Thanksgiving or Pot Lucks.

Hashbrown Casserole

1 package of frozen Hashbrowns (2lb package), thawed
1/2 onion diced small
1 lb cheddar cheese (I buy sharp, and shred it myself)
1/4 cup of melted butter
1/2 cup of melted butter
8 oz of Sour Cream
1 can of Cream of Mushroom Soup
S & P

Preheat oven to 350 degrees.
In a large bowl mix together everything except for the 1/2 cup of butter and cornflakes.
After it’s mixed well put it in the cake pan and press it all down evenly.
Crunch cornflakes and sprinkle a layer all over the top.
Drizzle with 1/2 cup of melted butter.
Bake covered with foil for 45 minutes, then uncover and bake for 15-20 minutes.


  1. cheryl lister says:

    I love this casserole! Made it many times. I too love sharp cheddar in mine. I half the amount of butter and substitute panko for the cornflakes since i never have cornflakes in the house.

  2. Brittany F. says:

    Yum! Another great recipe idea. I think my mom used to make this when we were kids, except she was a terrible cook. I’m sure this will taste so much better.

  3. Sherry Compton says:

    I use cream of mushroom soup in many baking recipes but hadn’t thought about it with hash browns. This sounds like a filling recipe great for a group.

  4. This looks like a recipe that would be great to make when you have company. I would love to try this.

  5. Michelle F. says:

    That looks so good. My husband loves casseroles.

  6. This sounds really good, thank you for sharing with us.

  7. M.Clark says:

    I agree, this is a great dish for potlucks. I would think that this would be a dish that everyone would love. THank you for sharing this recipe.

  8. Deborah D says:

    I think I will take this to my family Christmas party next month. Sounds really good.

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