This simple hash brown casserole features a buttery cornflake crust and is a favorite side for both casual family gatherings and holiday celebrations. The epitome of a comfort food dish, this casserole is fit for any dinner from Easter dinner to Christmas. This dish can be made in a crock pot, cast-iron skillet, or in a regular casserole dish.
3/4 cup chopped onion
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1 (32-ounce) package frozen Southern-style hash brown potatoes, diced
2 tablespoons butter, melted and divided
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted (such as Campbell's Healthy Request)
8 ounces light processed cheese, cubed (such as Velveeta Light)
1 (8-ounce) carton light sour cream (such as Daisy)
2 cups cornflakes, coarsely crushed
How to Make It
Preheat oven to 350°.
Combine first 4 ingredients and 1 tablespoon butter in a large bowl; toss well.
Combine soup and cheese in a medium microwave-safe bowl. Microwave at HIGH 6 minutes or until cheese melts, stirring every 2 minutes. Stir in sour cream. Pour cheese mixture over potato mixture, and stir well. Spread mixture evenly in a 13 x 9-inch baking dish coated with cooking spray.
Combine cornflakes and remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture. Bake at 350° for 1 hour.
Instead of cornflakes, use crumbled kettle chips or Ritz crackers for a more salty, crunchy casserole topping. Dress this casserole up with some sausage, ham, or bacon for your meat-loving guests.
Some people may like this, but we ate it only because we never waste food. Despite my adding smoked paprika, sauteed yellow and green peppers, & crumbled bacon (also subbed real sharp cheddar for velveeta), it just tasted like defrosted hashbrowns with canned soup. There's some leftover that I'll brown up in the cast iron skillet for breakfast, and that might be better. Maybe if you browned the defrosted potato and skipped the soup it might be better, but I don't think I'll try this again..
Very easy and pretty tasty. It is not a very "elegant" dish, but a good solid alternative to mashed potatoes. Would be a nice complement to a steak or prime rib. I made it with cheddar cheese and otherwise exactly as written.
I'm trying this tonight but using fiesta nacho cheese soup and rotel that has been mixed up in the food processor. I'm using ground beef in the recipe as well, no onion though and I'm using potatoes o'brien for the hashbrowns. If it's good I will let ya'll know I think the rotel and some seasoned ground beef will help bring out the flavor!