Mom’s Hashbrown Casserole

May, 18th 2022 By Recipes by Sugar

Recipe Credit: My Mother

My Mom’s Hashbrown Casserole is seriously some of the best hasbrown casserole. I really do not care for onions, and most hashbrown casseroles really load up on onions and that just ruins it for me. I know other people have made this recipe once my Mom gave them the recipe and it did not turn out the same. Make sure to use the proper cheese with this recipe! My Mom always made this for breakfast or brunch but really it could go as a side with a steak dinner, because in the end it is cheesy hashbrowns.

Ingredients for Mom’s Hashbrown Casserole

• 2 lbs frozen hashbrowns, shredded (Bag is actually just under 2 lbs).
• 2 cups sour cream
• 10.5 oz can cream of chicken soup
• 8 oz block medium cheddar cheese, shredded (Has to be freshly grated cheese, not pre-shredded).
• 1 stick butter, melted
• 2 cups corn flakes, crushed

Utensils Needed

• 9 x 13 baking dish, greased
• Rubber spatula
• Measuring cups
• Microwave safe bowl
• Cheese grater
• Medium mixing bowl

Directions for Mom’s Hashbrown Casserole

Prep Time: 10 minutes / Cook Time: 45 – 60 minutes

1. Preheat oven to 350 degrees.
2. In the medium mixing bowl, mix sour cream, soup, and cheese.
3. In a greased 9 x 13 baking dish, dump hashbrowns.
4. Add sour cream mixture to hashbrowns and mix well. (I usually end up using my hands)
5. Spread hashbrown mixture out so it is even across the pan.
6. Melt your butter then add to your crushed corn flakes and mix.
7. Spread out over hashbrown mixture.
8. Place in over and bake.

Variations

• The biggest mistake with this recipe is using pre-shredded cheese. You have to grate the cheese yourself. The preservatives in the cheese, mess up this recipe.
• You can add a diced onion to this or buy the hashbrowns with onions and peppers in them.
• I do not care for the Corn Flakes on top, so i just add less of them.
• I use my Pampered Chef measuring cup to melt my butter, easiest way to do it!