This is a standard in our family. Anytime we have a dinner or we need to take something to a potluck, this is my standby. My husband has taken it to work so many times I can make it in my sleep. And when Rita Broome's boys come home for the holidays, I have to get one over there as soon as possible! It's from a church cookbook from 1984 which is really special to me. There are recipes in it from folks I knew at church that are no longer with us. Let me just say that I've used it religiously!
Hash Brown Casserole
1 bag frozen diced hash browns
2 cans cream of mushroom soup
16 oz sour cream
12 oz shreddded cheddar cheese
1 stick butter
1 chopped onion
1 cup cornflakes crumbs
Salt and pepper to taste
Sautee chopped onion in ½ stick of butter. Mix hash browns, soups, sour cream, cheese and sautéed onions. Use salt and pepper to taste. Spread in a greased 9×13 dish. Melt remaining ½ stick butter and mix with corn flake crumbs. Spread over the top of the casserole. Bake at 350 degrees for 30-45 minutes until hot and bubbly.
