Saturday, March 03, 2012

Hashbrown Casserole

C often refers to these as "Funeral Potatoes" because she remembers them being made for funerals. This is a big, hearty casserole that has ingredients in it that might give you a heart attack upon reading. But it's sooooooooo good. This was one of the dishes we made for the lunch banquet we catered last month. It was a huge hit. I'd definitely make this at home. We made a huge batch that filled four chafing dishes.

Hashbrown Casserole

For the casserole:
1 package hashbrowns (the bags were big...2lbs maybe? I don't remember)
2 cups sour cream
1 can cream of mushroom soup
1/2 cup grated cheddar cheese
1/4 cup chopped green onion

Topping:
2 cups crushed cornflakes
1/2 cup grated cheddar cheese

Combine all the casserole ingredients well and spoon into a 9x13" casserole dish that has been well-greased. For the topping, combine cornflakes and cheese and sprinkle on the top. Bake at 350F until piping hot in the middle - about 40 or so minutes.

I am actually craving this right now...

4 comments:

Karen said...

I LOVE these potatoes. Definately a potluck dinner staple. Mmmm, yeah, I want some now too.

Jodi said...

That would SO go with the ribs and pork butt I'm smoking today!

Chris said...

I'm craving it too AND I am smoking a pork butt right now (been on 2 hours right now, got a long way to go) just like Jodi.

Kristy Lynn said...

HAHAHA my aunt linda makes this! exactly to the letter. i haven't had it in years!

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