This recipe makes one 9×13″ pan, or double it to fill one big industrial pan to feed a tribe! This is another quick, delicious casserole to feed the crowds!
1 (32oz./2lb.) bag frozen, shredded hashbrowns
2 cans cream of chicken condensed soup
1/2 C milk
2 tsp. onion powder
2 tsp. salt
1/2 tsp. pepper
2 C. grated cheddar cheese
Topping:
1/4 C. melted butter
3 C. cornflakes
1 gallon Ziplock bag for mixing/crunching
Preheat oven to 350 degrees. Grease one 9×13″ casserole dish. Mix ingredients (except toppings) in mixing bowl and spread in pan. In gallon ziplock bag, make topping by crunching cornflakes and mixing cornflakes with melted butter. Spread topping over casserole and bake in oven at 350 degrees for 45 min.
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Jill,
Looking for a yummy Breakfast Casserole. Any Suggestions?
I’ve got one in my files and I’ll post it soon! Thanks for the request!
Thank you for sharing this recipe, just made it and oh my ,it’s yummy xxxx
I’m curious – what is the consistency/ texture of the dish after it has baked for the allotted time? I have some picky texture eaters in my home.
It is a little crunchy on top and soft, but not totally smooth underneath.