Hashbrown Casserole

I think most everyone in America has the recipe for Hashbrown Casserole, but just in case you don't, here it is.  It's worth repeating...it's that good!

Hashbrown Casserole

1 32 oz. package frozen hashbrowns, thawed

1 C sour cream

1 can cream of chicken soup

1 stick butter, melted

2 C shredded Cheddar cheese

Cornflake Crumbs, set aside

Mix first 5 ingredients and spoon into a 9x13" casserole dish.  Cover liberally with Cornflake Crumbs.  Bake at 350 for 1 hour.  Perfect for potlucks!

*You can use either shredded hashbrowns or Southern style (cubes).  They both come out great.

*O'Brien hashbrowns (diced potatoes with onions and peppers) give an extra kick to this recipe.

*I used light sour cream and low fat cream of chicken soup this time.  It still tasted great!

*I only used about 3/4 of a stick of butter and upped the light sour cream a bit.  I didn't miss the butter and it was extra creamy.

*I have had this recipe with every kind of topping from crushed potato chips to Chinese noodles.  I personally think Cornflake Crumbs are the best topping.  They come in a box in the bread aisle, pre-crushed.  It's much easier than crushing them yourself.  Plus, they're extra fine so they turn out crispy instead of mushy.

*Funny story:  once my sister-in-law ran out of Cornflake Crumbs but had some cereal in her cupboard.  So she decided to crush them herself.  As they were eating the casserole, someone commented that it tasted different, kind of sweet.  At that moment, she realized she crushed Frosted Flakes instead of Cornflakes!  We talk about it every time we eat this together!