Page 14 - UMass2018_CookBook

Ingredients
Serves 8
2 pounds frozen hash brown potatoes, thawed
2 cups shredded cheddar cheese
2 cups sour cream
1⁄2 cup chopped yellow onion
1 teaspoon salt
1 teaspoon ground black pepper
1 (10.5-ounce) can cream of chicken soup
3 cups crushed Corn Flakes cereal
1⁄2 cup (8 tablespoons) unsalted butter, melted
Hash Brown Casserole
Bradshaw Family, Newton, MA
“This has been a family favorite for years and is always requested during holidays and family get-togethers. Whenever I make it, I always bring a copy of the recipe because people always ask!” — Christine Bradshaw
Preparation
1. Preheat oven to 350°F.
2. In a 9- by 13-inch baking dish, stir together the potatoes, cheese, sour cream, onion, salt, pepper and soup until combined. Gently pat the mixture evenly into the pan.
3. In a bowl, toss the cereal with the butter. Sprinkle the mixture on top of the casserole.
4. Bake until the casserole is hot and bubbling and the topping is crisp and browned, 45 to 50 minutes.
10 | TASTE OF HOME