This is a thanksgiving dish that I have grown up with. My grandmother used to fix this every Thanksgiving and Christmas. Oddly enough, when I got married, my wife’s family also fixed the Hashbrown caserole every year as well! So this is a dish that has been a part of my life since before I can remember.
One year my family decided NOT to serve it because they thought it was getting a little old to have the same thing every year. It was quite upsetting to me and I insisted that we have it every year from here on out. I’m not sure everyone else likes it as much as I do, which is fine. I sit close to the buffet table and watch to make sure I get second helpings!
* 1 pkg. hashbrowns (frozen – 30 oz pkg)
* 1 cup sour cream
* 1 stick margarine (4 oz)
* 1 can Campbell’s Cream of Chicken soup
* 1 teaspoon minced onion
* 2 cups shredded Mexican cheese
* 2 cups crushed Cornflakes
Preheat over to 350.
Melt the stick of margarine.
Put hashbrowns in 9 x 13 dish.
Cover the hashbrowns evenly with margarine and mix well.
In a separate bowl, mix up the soup, the sour cream, the onion and the cheese.
Once that is mixed well, stir in the hashbrowns in the bowl and mix all the ingredients together.
The entire mixture is then poured back in the 9 x 13 pan.
Cover with crushed Corn Flakes.
Bake the caserole at 350 degrees for one hour.