In this video, Betty demonstates her Very Special Hash Brown Potato Casserole recipe. This recipe is very special to Betty, because she obtained it from a special aunt more than 30 years ago. It is still a favorite in Betty's family.
Frozen hash brown potatoes
32 Ounce, separated no big clumps
Condensed cream of chicken soup
10 3⁄4 Ounce
Cheez whiz/1 cup shredded american/ cheddar cheese
1⁄4 Cup (4 tbs) (Half Stick For Sauteing Onion)
1⁄4 Cup (4 tbs)
1⁄4 Cup (4 tbs) (Half Stick)
Corn flakes cereal
2 Cup (32 tbs)
Cooking oil spray
Saute 1/4 cup onion in 1/2 stick melted butter or margarine. In a very large mixing bowl, combine sauteed onion, 32 oz. frozen hash brown potatoes, 10 3/4 oz. cream of chicken soup, 8 oz. Cheez Whiz, and 8 oz. sour cream. Add salt and pepper to taste Mix thoroughly with a large spoon. Melt 1/2 stick margarine, and add 2 cups cornflakes. Heat the cornflakes, until they are crispy and the margarine is absorbed. Do not over-brown the cornflakes!
Spray a 13-inch by 9-inch by 2-inch Pyrex dish (or similar oven-proof dish) with cooking oil spray. Spoon the casserole mixture into the baking dish, and smooth it out with the back of the spoon. Sprinkle the crisp cornflakes evenly over the top. Bake for 40 to 45 minutes in an oven that has been preheated to 350 degrees. Remove from the oven, and serve while hot! For me, this is a hearty casserole, and a wonderful comfort food.
Extremely smooth and deliciously buttery, harsh browns are the quintessential comfort food that not only makes for a great addition to your weekend special menu, but also makes a befitting addition to your festive table. Betty's version of harsh brown potato casserole is a doddle to make and is an all-time, no-fuss favorite. Tune into the video recipe to get whomping this lip-smacking delight.