Do you have a meal that reminds you of your family? For me it’s the Sunday Callaway dinner. Our family did a week at Callaway Gardens each summer with my grandparents and our cousins and that Sunday night we would kick off the week with the same meal: Ham, corn flake hash brown casserole, green beans, a salad and sister schubert rolls.
As we’ve gotten older, we’ve had that meal again when we’ve all gotten together – it’s like a tradition. It also reminds me of Easter, so the 2 times I haven’t travelled to be with family for Easter, I’ve made the casserole to feel like home.
Corn Flake Hash Brown Casserole
- 2 C sour cream
- 10 oz grated cheddar cheese
- 1 can cream of chicken soup
- 1 stick margarine, divided in 2 and melted
- 2 lb bag frozen hash browns
- 1 tsp salt
- 1/2 tsp. pepper
- 2 c crushed corn flakes
Preheat oven to 350. Grease 9×13 baking dish. Mix sour cream, cheddar cheese, soup and 1/2 stick of melted butter. Mix with thawed potatoes, salt and pepper. Spread in baking dish.
Mix remaining half stick of melted butter with crushed corn flakes. Torn casserole with corn flakes. Bake 45 minutes to an hour, until sides are bubbling.
Tip: Mix the potatoes and cheese / soup part ahead of time so you just have to top with the corn flakes & melted butter then bake to save you time!