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Cheesy Hash Brown Casserole

We all have a version of these potatoes that we love, but this one's my favourite. It's extra creamy and cheesy and one of the best sides to ever exist, EVER!

Course Side Dish
Cuisine American
Keyword casserole, easy side, funeral potatoes, hash brown
Prep Time 20 minutes
Cook Time 1 hour
Servings 12 servings

INGREDIENTS

  • 2 lbs frozen diced hash brown potatoes, thawed
  • 1 cup onion, diced fine
  • 8 oz sharp cheddar cheese
  • 8 oz. cream cheese
  • 1 1/2 cups sour cream
  • 10 oz can, cream of celery soup
  • 1/2 cup butter, melted and divided
  • 2 cups corn flakes cereal, hand crushed
  • salt and pepper, optional

INSTRUCTIONS

  1. Leave hashbrowns to thaw for a couple of hours.

  2. Preheat oven to 375 degrees F.

  3. In a medium bowl, beat together the cream cheese, cream of celery soup and sour cream.

  4. In a large bowl, mix together potatoes, onions, cheddar cheese, 1/4 cup butter and cream cheese mixture. Stir until the potatoes are completely coated.

  5. Spread into a greased 9 x 13" pan. Cover with Cornflake crumbs and drizzle with the remaining 1/4 cup of melted butter.

  6. Bake for 1 hour.