This is the "awesome" potato casserole that I told you I was making for Easter dinner. My mother-in-law shared the recipe with me (she knows I love it when she makes it!), but the recipe originally came from her niece in Minnesota.
It's really a no-fail recipe. I've altered amounts of ingredients (within reason) depending what I had on-hand, and this "Killer Hashbrown Casserole" always seems to turn out deliciously.
It's definitely a special-occasion recipe for our family... being a little too rich for everyday -- though my son told me that he thinks I should make it 2-3 times a week. Ummmm... No. Not happening. Nice to know he enjoys it as much as I do, though!
I hope you'll enjoy it too!
2 can cream of celery soup
1 T. dehydrated onion flakes
8 oz. shredded mozzarella cheese
8 oz. cubed "original" Velveeta
1 pt. sour cream
1 tsp. salt
1 stick margarine, melted
crushed cornflakes to make 2 cups
Allow hashbrowns to thaw a little -- particularly if you're baking immediately.
Mix all but margarine and cornflakes together well, and place in a 9x13 pan (or larger -- I actually use a rectangular pyrex pan that is a bit larger than 9x13, and it's FULL!) Melt margarine, and drizzle over potato mixture. Sprinkle crushed cornflakes on top. Bake uncovered, 1 hour at 350F.
Most recently, for Easter, I made this casserole the day before (minus the margarine and cornflakes) and refrigerated until I was ready to bake on Easter Sunday. Then, I added the margarine and cornflakes, and popped it in the oven. The casserole was bubbling-hot after an hour in the oven, and since you bake UNcovered, the cornflakes are a crunchy topping! Delish.
This is such a simple dish to have ready ahead of time, making dinner-time oh-so-easy!