My husband's Aunt Carol is a very good cook. We always enjoy going and staying with her and Uncle Jim in Greenwood, Indiana. We call their home the Innisbrook Inn. We feel like we are staying at a bed and breakfast every time we go. They are so hospitable and gracious. One morning Aunt Carol prepared this hashbrown casserole. Traditionally she makes this as an accompaniment to fish or another meat as a dinner entree, but it could easily be served with the breakfast casserole and baked at the same time. IN our home, it has become a holiday meal staple.
(This is my favorite thing that Aunt Carol makes!)
16 oz sour cream
1 can creamed chicken soup*
1/2 lb Velveeta Cheese
24-32 oz hashbrown
2-3 cups cornflakes
Melt 1 stick of butter in a large pot (at least 2 quart) along with 1 can of cream of chicken soup (*I use cream of celery or even cream of onion because I am a vegetarian .)
Add 16 oz. sour cream (I use the light, but do not use fat free) Add 1 Tbsp. Lowry seasoning, even a little more if you like, along with about ¼ c. chopped onion.
After the above is a nicely blended, add ½ lb. Velveeta cheese. Melt the cheese and then add 24-32 oz. of thawed hash browns. I usually thaw overnight in fridge. I have used both the shredded and cubed hash browns, both just plain with no seasoning. Most people prefer the shredded.
Pour the mixture in a 9 x 12 casserole.
melt about ¼ c. butter and add 2-3 cups of crushed corn flakes to butter. Spread over top of hash browns and bake in 350 degree oven for about 40 minutes.
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