Holiday meals are seldom innovative at my house. My family knows what they like and expects to see their favorites on the table at holiday time from year to year.
One tried and true favorite is a casserole of Hash Brown potatoes in a gooey sauce of sour cream, cheese and canned soup. Oh, and it’s topped with buttered cornflake crumbs.
Not that healthful maybe, but these potatoes taste really good all the same. My sister-in-law gave me this recipe after working out a close homemade version of a favorite side dish at Cracker Barrell. I tried it and found it is almost as reliably favored by picky eaters as, say Macaroni and Cheese. It is also easy to put together and gets along well with other dishes competing for oven space. This casserole can be cooked at a variety of different temperatures, just leave it in long enough for the contents to get bubbly and the top to begin browning.
It’s ease of preparation and wide appeal makes this potato casserole great for a special occasion buffet or a potluck dinner where the preferences of many are unknown and the goal is to simply serve a tasty dish that pleases many. It makes great holiday fare and leftovers are as welcome at breakfast time as at lunch or dinner, if you have any. So here’s our recipe for what my children affectionately call Cornflake Casserole.
1 (32-ounce) package southern style hash brown potatoes, thawed
1/4 cup melted butter (or milk)
1 (10 3/4-ounce) can condensed cream of chicken soup, undiluted
2 cups cheddar cheese
1 cup sour cream (use lite sour cream, if desired)
1/2 small onion, chopped
2 cups crushed corn flakes
1/4 cup melted butter
Preheat oven to 350 degrees.
Spread thawed potatoes in a well-greased 13x9x2-inch baking pan.
Mix the next six ingredients and pour over potatoes. Fold into potatoes.
Combine crushed corn flakes with 1/4 cup melted butter and sprinkle over the top of the casserole.
Bake for 1 hour or until hot and golden brown.