This recipe for Cheesy Hashbrown Casserole is adapted from an original brand's recipe. I am not a fan of canned cream coups so I changed some ingredients to make it more real. Nom Appetit! #SoNomNom4u #Vegetarian #HashbrownCasserole
1 (30 oz) bag frozen shredded hashbrowns
1 large onion, chopped
2 cloves garlic, minced
1 (16. oz) container of real sour cream (like Daisy®)
1-1/2 cups heavy cream
1/4 cup butter, melted
2 cups shredded cheddar cheese
2 tsp salt
1 tsp pepper
2 cups cornflake crumbs
3 TBSP melted butter
Preheat oven to 325°F
In a large bowl, combine frozen hashbrowns, chopped onion, minced garlic, sour cream, heavy cream, melted butter, cheddar cheese, salt, and pepper. Mix until everything is evenly combined. Pour into a 13"x9" baking dish. Set Aside.
Toss Cornflake crumbs with 3 TBSP melted butter until they are completely coated.
Cover the top of hashbrown mixture with buttered cornflake crumbs.
Bake for approximately 30 minutes. Ovens vary. Casserole is done when it is golden and bubbly. If cornflakes start to brown to quickly, bake covered in foil and remove foil for the last 10 minutes to crisp them up.