In the June issue of Charlotte Magazine, they have this AMAZING looking recipe for Hasbrown Casserole. And for us Southern gals, you know how much we (and our Southern men) love casseroles. They are so easy to whip up for a holiday meal, special occassion, pot luck, whatev. And being that I'm a self proclaimed "can't boil water" cook, even this looks easy...
Hashbrown Casserole
Serves 12
•1 30-ounce bag hash brown potatoes
•1 10-ounce can cream of mushroom soup
•1 medium yellow onion, chopped
•1 cup sour cream
•2 cups shredded cheddar cheese
•6 tablespoons salted butter, melted
•2 cups corn flakes
Heat oven to 350 degrees Fahrenheit and grease a 9-by-13-inch baking pan. Combine potatoes, soup, onion, sour cream, and cheese. Spread mixture into pan. Combine butter and corn flakes, crunching the corn flakes. Top potato mixture with corn flakes and bake until crisp and browned, about 1 hour.
*I might even use ritz crackers instead of the corn flakes. Just because the corn flakes might get way soggy if you want to have left overs.
{image and recipe courtesy of Charlotte Magazine}
loves,
sweetbef
1 comment:
Ok that looks delicious! I'm hungry! lol
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