Hashbrown Potato Casserole

Submitted by:
Amy Marshall-Colon, Urbana, Illinois, United States
Plant Biology

Image Source: Author


32 ounces of frozen hashbrowns (or equivalent amount of shredded potato)
1/4 cup chopped green peppers
1/4 cup chopped onion
4 ounces grated cheddar cheese
1/4 teaspoon ground black pepper
1/2 cup melted butter
1 can (11/28 ounces) cream of broccoli soup
1 cup sour cream
2 cups corn flakes cereal
3 tablespoons melted butter

1. Preheat oven to 350 degrees.

2. Combine potatoes, green pepper, onions, and cheese in a large mixing bowl.

3. In a small mixing bowl, combine ground black pepper, melted butter, cream of broccoli soup, and sour cream; pour this mixture over the potatoes and stir to combine.

4. Pour this mixture into a 9 inch x 13 inch baking dish that has been greased with butter.

5. Fill a 2 cup glass measuring cup with the corn flakes and use a wooden spoon to crush it down to the 1 cup line. Stir 3 tablespoons of melted butter into the crushed corn flakes, then sprinkle this mixture over the potatoes evenly.

6. Bake for approximately 1 hour.

Serves 12 people.


This is one of my favorite side dishes to have during the holidays - all the holidays! This is a common recipe in the United States, sometimes called "funeral potatoes" because people always bring it to funeral receptions for the family. My mom tweaked the recipe a bit to make it extra delicious, and she doesn't like calling it funeral potatoes so just calls it Hashbrown Casserole. I learnt the recipe as a child and now make it for my own children for Easter and Christmas, and sometimes just for regular dinner when we don't want to eat healthy!

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