Crunchy Hash Brown Casserole
This Crunchy Hash Brown Casserole is a real crowd-pleaser and couldn't be easier to make. Whip up this loaded hashbrown casserole when you're pressed for time, or any time!
Cooking Time45 min
Cooking MethodOven, Casserole
Ingredients
- 1/2 cup butter or margarine, melted
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried oregano
- 1 can (10 3/4-ounces) condensed cream of celery soup, undiluted
- 2 cup sour cream with chives
- 2 pound frozen hash browns, thawed
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup green bell pepper, chopped
- 2 cup shredded Cheddar cheese
- 2 cup crushed cornflakes
- 1/4 cup butter or margarine, melted
Instructions
- Pre-heat oven to 350 degrees F.
- Mix together butter, salt, pepper, oregano, soup, and sour cream; set aside.
- Combine hash browns, onion, celery, green pepper, and cheese; add to sour cream mixture. Mix well.
- Spoon into a greased 13 x 9 x 2-inch baking dish. For topping, combine cornflakes and butter; sprinkle over casserole. Bake for 45 minutes.