by Kathy Hamman Miller
Good memories with this one! Mom’s tasty side dish that goes with anything makes this comforting side dish a casserole everyone loves. To try something new with this recipe.
I tried adding thawed frozen veggies and rotisserie chicken pieces to this recipe and found it brought it to a whole new level of goodness.
Preheat oven to 350 degrees
Combine the following ingredients in a large mixing bowl:
2 cups grated cheddar cheese,
was a little short on the cheddar so used shredded provolone to fill in.
1/2 cup chopped sweet onion
1 can low sodium cream of chicken soup
1 1/2 cup sour cream
Pepper to taste
Stir in:
1 pkg. 30 ounce thawed shredded frozen hash browns.
Spread in greased baking dish.
Top with:
Add 4 cups of cornflakes in a gallon size zip lock bag, slightly crushing using a rolling pin, the bottom of a glass, a masher – you get the picture – crushing the cornflakes down to what you need, about 2 cups pebble size. Melt 3 tablespoons of butter and pour into the zip lock bag, shaking to evenly coat. Spread evenly over the top of the casserole. Topping off with 2 tablespoons of fresh parsley finely chopped that of course is optional but really flavorful.
Bake at 350 degrees for 45 to 55 minutes until heated through. Enjoy
