Tuesday, March 29, 2011

Marguerite's Hashbrown Potato Casserole


For anyone who grew up in the South you are well aware of the deliciousness that is Hashbrown Casserole!  It is another recipe that, in its own way, combines my two favorites, cheese and potatoes.  My aunt has been making this recipe for years and any time she makes it there are rarely any leftovers.  I made this several hours in advance and then just popped it in the oven when I was ready.  It is easy to put together, it is always a crowd pleaser and it is a great side to any cookout or family gathering.

Marguerite's Hashbrown Potato Casserole

1 (32 oz.) package frozen shredded hashbrown potatoes or one pound of fresh potatoes
3/4 cup butter, melted
1/2 cup onion, chopped
1 (10 3/4 oz.) can cream of mushroom soup
1 (8 oz.) carton sour cream
1 cup (4 oz.) shredded sharp cheddar cheese
1 1/2  cups corn flakes
2 tablespoons fresh parsley (optional)

Combine potatoes, 1/2 cup butter, onion, soup, sour cream, and cheese; stir well.  
Spoon into a greased 2 1/2 quart casserole.  Crush cereal and stir in the remaining butter.  Sprinkle the cereal over top of casserole.  Bake at 350 or 50 minutes.  Garnish with parsley if desired.  Serves 10 to 12 people.
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