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Respected Contributor
Posts: 2,195
Registered: ‎06-29-2015

@Scooby Doo, I alter the recipe too.

I use 2 or 3 finely chopped green onions instead of regular onions, & also often use a crockpot to cook them in, so leave out the cornflakes.

Muddling through...
Respected Contributor
Posts: 4,355
Registered: ‎03-28-2010

@Luvsmyfam wrote:

Am looking for a rich tasting hashbrown casserole to go with pork sammies.Ive tried some copycat recipies,but didn't think there was much flavor.Any suggestions will be appreciated


This recipe was given to me by a friend.  Takes just like Cracker Barrels.

 

1 pound frozen hash brown potatoes (shredded)

16 oz. sour cream

1 can cream of chicken soup

1/4 cup diced onion (more or less to your liking)

4-8 cups shredded cheese (colby jack or cheddar works best)

*you can adjust amount of cheese to your liking

salt and pepper to taste

 

Mix the hash browns, sour cream, soup and onion in mixing bowl.  Add about 3/4 of the cheese to the mixture, saving the 1/4 for the top.  Grease 9x13 baking dish and pour the mixture in.  Bake at 350 for 35 minutes, remove from oven, top with remaining cheese and bake another 10 minutes for that bubbly, cheesy crust.

Respected Contributor
Posts: 2,991
Registered: ‎03-10-2010

@Scooby Doo wrote:

@sabatini wrote:

WSJ.jpg

Funeral Potatoes

TOTAL TIME: 1 hour SERVES: 6-8

  • 1 (30-ounce) package frozen shredded or cubed hash-brown potatoes
  • 9 tablespoons butter
  • ½ onion, diced
  • 3 cups cornflakes, lightly crushed
  • 2 cups sour cream
  • 2 (10½-ounce) cans cream of chicken soup
  • 1 teaspoon salt
  • 2 cups grated cheddar cheese

1. Preheat oven to 350 degrees. Set out hash browns until thawed slightly.

2. In a small skillet over medium heat, melt 1 tablespoon butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Remove from heat and set aside.

3. In a small saucepan over medium heat, melt 4 tablespoons butter. (Alternatively, melt remaining butter in a heatproof bowl in microwave). In a medium bowl, combine melted butter with cornflakes.

4. In a large bowl, combine sour cream, remaining butter and cream of chicken soup. Add salt, onions, grated cheese and hash browns, and stir to combine. Transfer mixture to a 9-by-13-inch baking dish.

5. Top casserole with corn flake mixture. Bake until crisp on top, 45-55 minutes.

 


This is the one most of us Utahns use, but I leave off the cornflakes.


@Scooby Doo @sabatini 

 

This is my favorite version also but the cornflakes do not add anything and if you have leftovers they are soggy on the reheat. I prefer a seasoned homemade breadcrumb mixture with cheese or some sort of cheese cracker with a little green onion and cheese. I have also made this with fresh red potatoes when I did not have the packaged hashbrowns.

Honored Contributor
Posts: 44,347
Registered: ‎01-08-2011

Perhaps. not:hash browns;  Bone Fish had an awesome one if you can copy cat.