Corn Flake Hash Brown Casserole Food

HASH BROWN CASSEROLE WITH CORN FLAKES

Steps:

• Preheat oven to 350 degrees. Combine all the ingredients except for the cornflakes and butter in a large bowl. Put the cornflakes and butter aside for the topping.
• Spread mixture in a greased 13 x 9 casserole dish.
• Crush 2 cups of cornflakes and sprinkle them over the casserole. Melt 1/4 cup of butter in the microwave and evenly pour over corn flake mixture.
• Cover with foil and bake in a 350 degree oven for 55 minutes. Serve immediately.

CORN FLAKE HASH BROWN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper.
• Place mixture in a 3 quart casserole dish.
• In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
• Bake covered in preheated oven for 40 minutes.
• To freeze: Assemble casserole. Wrap tightly with foil and freeze.
• To serve: Thaw in fridge overnight. Bake as directed.

GRANDMA'S HASH BROWN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix hash browns, cream of chicken soup, Cheddar cheese, sour cream, butter, onion, salt, and pepper together in a bowl. Arrange in a 9x13-inch baking dish. Sprinkle on top. Drizzle butter over the cornflakes.
• Bake in the preheated oven until the sauce is bubbly and the top is golden brown, 1 to 1 1/2 hours.

CHEESY POTATOES W/ CORN FLAKES

Steps:

• Take hash browns out of freezer, keep in bag, set aside.
• In microwave, melt 1 stick of butter in large bowl; mix in sour cream, cheese and cream of chicken soup.
• In 9x13 pan (sprayed with Pam), spread hash browns. Spread sour cream, cheese, and soup mixture on top.
• Melt 1/2 stick of butter on stovetop, mix in corn flakes, stir (smash them a little too) until butter is absorbed. You may need/want to add more corn flakes.
• Sprinkle corn flakes on top of sour cream, cheese and soup mixture.
• Bake 1 hour at 350.

EASY HASH BROWN CASSEROLE

Steps:

• 1. PREHEAT oven to 350 degrees.
• 2. Saute sausage meat and onion until nice and brown. Drain, cool and set aside.
• 3. Mix the soup, sour cream, salt and 2/3 rds of the melted butter. Stir in the grated cheese and frozen potatoes.
• 4. Add cooled onion and sausage mixture and blend all ingredients.
• 5. Spread in a greased 9" X 13" pan.
• 6. Place the corn chex/flakes in a blender and crush to desired texture. I like mine fine so a few pulses and the job is done.. Add the melted butter and toss. Spread over top of casserole and pop in a 350 degree oven for 1 hour or until bubbly.
• 7. Let stand for 10-15 minutes before serving.

CHEESY HASHBROWN CASSEROLE WITH CORN FLAKE TOPPING

Steps:

• Preheat oven to 350-f degrees. Lightly spray a 9″x13″ baking dish with cooking spray.
• In a large bowl, combine thawed hash browns with 1/2 cup melted butter and all the remaining ingredients except the corn flakes. Spread into baking dish.
• Mix 1/4 cup melted butter and the crushed corn flakes together and sprinkle over top of casserole.
• Bake uncovered for 1 hour. Serve hot.

HASH BROWN CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Grease a 9-by-9-inch casserole dish with the butter and set aside.
• Add the hash browns, 7 ounces (about 3 1/2 cups) of the Cheddar, the sour cream, onion, egg, paprika, cayenne and 1/4 cup of the chopped chives to a large bowl. Season with salt and pepper and stir until combined. Pour into the prepared casserole dish and top with the remaining 1 ounce (1/2 cup) Cheddar.
• Bake for 45 minutes until the casserole is heated through, browned on top and the sides become crispy. Let cool for 5 minutes. Cut into slices and dollop with more sour cream and the remaining 2 tablespoons chives.

EASY CHEESY HASHBROWN CASSEROLE WITH CORNFLAKES

Steps:

• Preheat oven to 350 degrees F.
• Mix together grated cheese, sour cream, cream of mushroom soup, garlic, and salt. Add potatoes and mix well.
• Place potato mixture in a 9x13 pan.
• Mix melted butter and crushed cornflakes and sprinkle on top of the casserole as a topping.
• Bake for 1 hour or until golden brown and potatoes are cooked through.

FARMER'S MARKET CORN TOSS

Steps:

• Heat olive oil in a large skillet over medium heat. Add onion and red pepper; cook and stir until soft, about 3 minutes. Stir corn, zucchini, and chicken into the onion mixture; cook and stir until all vegetables are crisp-tender, about 5 minutes. Remove skillet from heat.
• Sprinkle parsley and about half the cheese over the vegetable mixture and toss to mix; season with salt and pepper. Transfer the vegetables to a serving dish and top with remaining cheese.