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Crunchy Hashbrown Casserole

VegetarianCasseroleDiner-Style

Time: 1 hour

Yield: 8 servings

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About

When you need a side that brings the cheese, the crunch, and the satisfaction, you honestly can't go wrong with Crunchy Hashbrown Casserole. The hashbrowns have all the delicious diner-style heartiness of the classic side but now infused with a creamy, tangy, buttery sauce with plenty of mushroom flavor to enhance the cheddar and potato flavors. A cornflake topping makes sure you don't miss out on the classic crispiness; you can hear just how much you'll enjoy Crunchy Hashbrown Casserole! Mmm, sounds good!

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Ingredients

  • 1 (10.75-ounce) can condensed cream of mushroom soup
  • 1 (8-ounce) container sour cream
  • 1/2 cup butter or margarine, melted
  • 1 (32-ounce) package frozen hashbrown potatoes
  • 1 medium onion, chopped
  • 1 (8-ounce) package cheddar cheese, shredded
  • black pepper, to taste
  • 1/2 cup corn flakes, crushed

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Mix the soup, the sour cream, the butter, the potatoes, the onion, the cheese, and the black pepper in a 3-quart shallow baking dish.

Step 3 -Sprinkle the corn flakes over the potato mixture.

Step 4 -Bake until hot, about 45 minutes.

Step 5 -Serve.

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