Southern Hashbrown Casserole

It has been my experience that a ham dinner is always accompanied by a potato casserole of some type or macaroni and cheese. If you’re from the south… probably both! Oh… and potato salad, sweet potatoes with some sort of sweet topping, and southern biscuits. Talk about your carb overload! I guess it’s a good thing a big ‘ol ham dinner with all the fixins only happens once or twice a year

My Southern Hashbrown casserole is very simple to make and it can be prepared in advance and then baked before serving. This makes it a good choice for holidays when you have so much to do. It also travels well so it works great for church potlucks, too!

This type of casserole is a staple in the south and everyone has their own family version. This one is my favorite. I hope you enjoy it!

Southern Hashbrown Casserole

Ingredients:

• A 30 ounce package hashbrown potatoes, thawed
• 4 green onions, chopped
• 1 clove garlic, minced
• 2 cups sour cream (can use lowfat)
• 2 cups shredded cheddar cheese
• 1/4 cup butter, melted
• 1 can cream of chicken soup (can use lowfat)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Topping:

• 2 1/2 cups crushed cornflakes
• 1/4 cup butter, melted
• paprika

Preheat oven to 350 degrees. Spray a 13×9 baking dish with non-stick cooking spray and set aside.

In a large mixing bowl, combine remaining ingredients (except topping). Transfer mixture to prepared baking dish and spread evenly.

In a small bowl, mix crushed cornflakes and melted butter. Distribute evenly over the casserole. Sprinkle with paprika. Bake for 40 minutes.

Sweetest Blessings,
LeAnn