Lisa’s Cheesy Hashbrowns

• 1 bag frozen diced southern style hashbrowns (semi-defrosted)
• 1 can cream of celery soup (Campbell’s)
• 8 oz sour cream
• 1 3/4 cups shredded mild cheddar cheese
• 1 cup corn flakes
• 6 Tbsp butter
• 1 small onion
• 9x12 casserole dish

Hashbrown Mixture

• 1 1/2 cups cornflakes
• 2 Tbsp butter
• 1/4 cup shredded mild cheddar cheese

Topping

Preheat oven to 350°F.

• small onion

Chop onion until you have 1/4 cup. Set aside.

• 1 stick butter

Soften butter in microwave. You will need 6 Tbsp for the hashbrown mixture and 2 Tbsp for the topping.

• hashbrowns
• cream of celery soup
• sour cream
• chopped onion
• shredded mild cheddar cheese
• corn flakes
• softened butter

Prepare the hashbrown mixture by mixing together hashbrowns, soup, sour cream, cheese, corn flakes, softened butter, and chopped onion in a large mixing bowl or stainless steel spaghetti pot (makes it easier to mix and clean). Set aside.

• shredded mild cheddar cheese
• corn flakes
• softened butter

Prepare the topping by putting corn flakes and softened butter in a ziplock bag, seal, and crush with your hands. Microwave for 30 seconds to melt butter. Measure out 1/4 cup of shredded cheese and set aside.

• hashbrown mixture
• topping

Grease casserole dish with butter or non-stick spray. Pour hashbrown mixture into dish, even out with a spoon. Top with 1/4 cup cheese, then cover with corn flake topping.

Cover with aluminum foil and bake at 350°F for 55 minutes. Remove foil and bake for an additional 5 minutes. Let cool for 10 minutes before serving.