Baked Cheesy Hashbrowns
by RoryThese ooey gooey cheesy hashbrowns represent the best of Midwestern comfort food. Take them to a barbecue or make them on a cold fall or winter night - they're good all year round!
Baked Cheesy Hashbrowns
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Category
Side Dishes
Ingredients
30 oz. Package Frozen Hashbrowns (Thawed)
16 oz. Container Sour Cream
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2 Tbsp. Onion, Minced
10.75 oz. Can Condensed Cream of Chicken Soup
8 oz. Package Shredded Colby Cheese
5 Tbsp. Butter (Melted)
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1 1/2 tsp. Paprika, Hot Hungarian
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1 tsp. Parsley Leaf
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3/4 tsp. Garlic, Roasted Powder
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1/2 tsp. Mustard, Yellow Ground
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Sea Salt, Fine (to Taste)
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Black Pepper, Coarse Ground (to Taste)
1/4 C. Crushed Cornflakes (Optional)
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2 Tbsp. Butter Infused Olive Oil (Optional)
Directions
Preheat oven to 375°F. Combine thawed package of hash browns, sour cream, canned soup, shredded cheese, melted butter and spices in a large bowl. Toss until ingredients are well-combined, and spice mixture is distributed throughout. Transfer mixture to a buttered 9×13″ baking dish.
Bake for 50 minutes. If you are using the optional crunchy cornflake topping, toss the flakes in Butter Olive Oil to coat. Sprinkle over top of potato casserole for the last 15-20 minutes of baking.
Remove finished casserole from oven and cool slightly before serving.