Hashbrown Casserole

We did breakfast for dinner tonight just because we wanted to have hashbrown casserole. We only make it a few times a year, but it has become tradition to have it Christmas morning. It is known by several different names since it's one that you see at various potlucks because it's fairly easy to make and most everyone likes it.

Hashbrown Casserole
1 (30 ounce) package frozen hash brown potatoes (shredded)
1 can cream of chicken soup

2 cups shredded cheddar cheese

16 ounces sour cream

Onion flakes (can use one onion chopped)
Pinch of salt
1-2 sticks of butter or margarine
Corn flakes

Preheat oven 425 degrees.

Coat 9x13-inch baking dish with cooking spray and pour half of the hash browns into it.

In a large bowl, combine soup, sour cream, cheese, salt, and remaining hash browns. If using onion flakes*, add those to the mixture. You can also melt some of the butter and add also, but it's just as good without the extra butter. Spread on top of hash browns in dish.

Spread corn flakes all over the soup mixture until well covered. Crush flakes if desired. Melt a stick of butter and pour evenly over corn flakes.

Cover dish with foil and bake for 45 minutes. Uncover and bake for an additional 15 minutes. Let set a few minutes before serving.

*If you are using a real onion, melt a stick of butter in the skillet over medium heat and sauté onion for 5 minutes. Add this to the soup mixture.

Here is the one we made tonight.

And here's the insides from one of our past casseroles. (Notice the steam coming off the top.)