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My kids always request that I make this on the weekends that we are home and sitting around with nothing to eat for breakfast. It goes together really easily and I can make other things to go alongside it while it’s cooking up nicely in the oven. I usually do up a breakfast sausage or some bacon, eggs, and toast. It’s just as good as going out to eat, except you can stay at home in your pajamas! Serve with extra sour cream or the kiddies like ketchup on theirs.
I never have to worry about storing the leftovers at my house either…there aren’t any!
1 pkg (bag) frozen hash brown potatoes (2 lbs)
2 c Kraft shredded cheddar cheese
1/2 c Land O’ Lakes melted butter
1 1/2 tsp salt
1 small onion (chopped)
1 can(s) 10 ¾ oz cream soup (cream of chicken or cream of mushroom work very well)
1 c Daisy sour cream
2 c crushed corn flakes
1/4 c cup melted butter
As mentioned above, thaw hash browns (or use refrigerator style hash browns).
In a large bowl, mix together hash browns, cheddar cheese, ½ cup melted butter, salt, onion, soup, and sour cream. Stir until evenly mixed.
Spray a 9 x 11 or 9 x 13 inch pan or casserole dish with Pam or lightly grease the dish. This helps on clean up.
Pour mixture from bowl into pan and spread evenly with a spoon. Do not pack down tightly.
In a small bowl, mix together Corn Flakes and ¼ cup melted butter. Mix together and spread on top of casserole.
Bake at 350 degrees F for 45 minutes without a lid. The top should be lightly browned when done.
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Quick Tip: Chex cereal can be used in place of the corn flakes.
Thank you Mess For Less for this great photo.