Nana’s hashbrown casserole has become a staple for family holidays, making an appearance at Thanksgiving and Christmas every year for as long as I can remember. This family tradition started long before I was here, however. My Nana started making this dish in 1983 after working on a neighborhood cookbook with my dad’s elementary school PTA. She got a version of the recipe from the cookbook, and it has evolved and been refined into the dish I look forward to each holiday season.
What you’ll need:
- 32 oz. package of southern-style hash brown potatoes
- 1 cup melted margarine
- 12 oz. package of very fine cheddar shredded cheese
- 1 can of cream of mushroom soup
- 8 oz sour cream
- 2 cups of crushed cornflakes
- A 9 x 13-inch baking dish
Instructions:
- Spread hash brown potatoes in the bottom of a 9 x 13 inch baking dish.
- Mix ½ cup margarine, cheddar shredded cheese, cream of mushroom soup, and sour cream with potatoes until well blended.
- Top with crushed cornflakes.
- Drizzle an additional ½ cup of margarine over cornflakes.
- Bake at 350 degrees for 45 minutes or until golden brown.