pinterest

Follow Me on Pinterest

Wednesday, May 4, 2011

"Crack" Hashbrown Casserole

BEWARE!!!  THIS CASSEROLE IS HIGHLY ADDICTIVE 
MAKE AT YOUR OWN RISK



I know we have all been to a family barbeque or church picnic where a potato casserole was served.  If you've never had it, there may or may not be a small piece of your soul that is missing.  Well maybe not, but I like to think that this casserole is pretty close to perfect in so many ways.  Creamy, buttery, hashbrown potatoes with just a hint of onion flavor, finished off with gooey cheese and a crispy, crunchy cornflake topping.  For the sake of anything good left in this world, you really need to try this casserole.  Try it with pork, try it with barbeque chicken, try it with burgers, or try it by itself.  This last option can be dangerous though when you find yourself in a potato coma with bits of cornflake on your face.  Whatever way you come up with, just try it.  I promise you will be the bright shining star of your next family get-together, if the casserole makes it there in one piece.  In my house there is the occasional missing spoonful...like this...





Crack Casserole
makes 12-16 servings

Ingredients:

1 (2 lb) pkg frozen hashbrowns, shredded or cubed
16 oz (2 cups) sour cream
1 cup diced ham
1 can corn
1 can cream of chicken soup
1/2 cup onion (half a medium onion) finely chopped
1/2 cup melted butter
salt & pepper to taste (depends on if you use salted or unsalted butter)
2 cups shredded cheddar cheese


Topping
2 cups crushed corn flakes
1/4 cup melted butter
some fried crumbled bacon if you please


Directions:
1.  Preheat oven to 350°.  Lightly grease cast iron skillet.  

2.  In a large bowl, mix together sour cream,ham, corn, soup, onion, melted butter, salt and pepper.  Stir in frozen hashbrowns until mixed together.  Sometimes I thrown in a little extra cheese at this point, and maybe even some chopped fine jalapeno peppers if you like it hot....shhhhh don't tell.  Spread into the cast iron skillet or baking dish and top with cheese.

3.  Melt 1/4 cup butter and stir with crushed cornflakes.  Sprinkle topping over cheese (and bacon) on casserole.  Bake @ 350° for 45-50 min or until hot and bubbly. 


**Note: I use the shredded hashbrowns which only come in 1 lb, 14 oz packages.  As a result I cut down on the melted butter just a bit, maybe by a few tablespoons, that way the casserole isn't too runny.