Cheesy Hashbrowns

I’m not much of a casserole person. And, anything that even slightly resembles a casserole I try to stay away from.

I don’t actually know at this point if it’s because I grew up on casseroles or if it’s because I like my food fresh and not really processed. Not that you can’t have fresh things in a casserole, but generally they are just a lot of ick, in my opinion.

Recently, our cooking club theme was breakfast.  Because I am a hashbrown lover to my core, I thought it was about time that I find some sort of cheesy hashbrown bake. I reached out on Twitter and a girl I’ve been friends with – a southern girl – for quite some time sent me her recipe. I took her recipe, sort of combined it with a few other recipes I read and actually made a damn good cheesy hashbrown casserole thingie.

Cheesy Hashbrowns

What you’ll need:
1 (2 pound) package frozen hashbrown potatoes, thawed (I didn’t thaw them, I was in a rush)
1/2 cup melted butter
1 (10.75) ounce can cheddar cheese soup
1/2 cup chopped onion (you could totally add in other veggies like spinach or peppers)
1 (8 ounce) container sour cream
2 cups shredded Cheddar cheese
1 teaspoon salt
1/2 teaspoon ground black pepper

topping:
2 cups crushed cornflakes
1 small can of french fried onions
1/4 cup melted butter

Preheat oven to 350 degrees.

In a large bowl, combine hashbrowns, 1/2 cup melted butter, soup, sour cream, chopped onion, cheese, salt and pepper. Place mixture in a 3 quart casserole dish.

In a medium saucepan over medium heat, saute cornflakes and 1/4 cup melted butter. Sprinkle corn flakes and french fried onions over top of casserole.

Bake covered for about 40 minutes.