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...