C.W. Worth House Bed and Breakfast

A spoonfull of cheesy hashbrown casserole

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Guilty Pleasure Hashbrown Casserole: Recipe of the Week

National Potato Lover’s Month is a Thing…

February is national potato lover’s month and wow we have just the dish or you! Before we all indulge in the chocolate kisses and truffles let’s make something savory. This mouthwatering hashbrown casserole is a great side dish for brunch, lunch, or dinner! Enjoy!

From the kitchen of: C.W. Worth House Bed and Breakfast

 Guilty Pleasure Hashbrown Casserole

Ingredients:
2 lbs frozen shredded or cubed potatoes, thawed
1/2 cup melted unsalted butter
1 can of cream of Potato soup
2 cups of grated cheddar cheese (or any mixed cheeses) silver cheese grater, orange cheese block and shredded cheese on large wooden cutting board
8 oz. of sour cream
2 T. milk
1 teaspoon of thyme (or any herb of your choice)
1 teaspoon of seasoned or plain salt
1/2 teaspoon of pepper
1/2 small onion finely chopped and lightly sauteed

sky blue napkin, small white plate with a yellow and golden cheesey hashbrown casserole slice, topped with toasted corn flakes

 

Topping:
2 cups of Cornflakes, crushed
1/2 stick of melted butter

Instructions:

Preheat oven to 350 degrees.

Place thawed potatoes in 13×9 pan that has been coated with non-stick spray.

In a medium bowl, mix together next 7 ingredients and pour over potatoes, smooth out top.  Top with crushed cornflakes and drizzle with melted butter.

Bake uncovered in 350° preheated oven for 45 minutes.

Serves 12 or more.

 

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