Rating: 5 stars
1 Ratings
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  • 5 star values: 1
Recipe by Southern Living November 1999

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Recipe Summary

Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1/2 cup butter in a 13- x 9-inch baking dish in a 350° oven 5 to 6 minutes or until melted.

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  • Spread hash browns over butter in dish; top with vegetables. Stir together soup and next 4 ingredients; spread over vegetables.

  • Heat remaining 1/4 cup butter in a saucepan over low heat until melted.

  • Stir together crushed cornflakes and 1/4 cup melted butter; sprinkle over casserole.

  • Bake at 350° for 45 minutes.

  • NOTE: For testing purposes only, we used Bird's Eye Frozen Broccoli, Green Beans, Pearl Onions, and Red Peppers for the frozen mixed vegetables.

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