Ingredients

The following ingredients have 4 Servings
  • 8 cups diced frozen hash browns, (completely thawed)
  • 2 cups sour cream, (14%)
  • 1 1/2 cups canned cream of mushroom soup
  • 1 cup butter, (melted and cooled)
  • 2 teaspoons onion powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • 2 cups cheddar cheese, (shredded)
  • 1/4 cup chopped parsley, (plus more for garnish (optional))
  • 2 cups crushed corn flakes

Instruction

  • Preheat oven to 350 degrees. Lightly grease a large casserole dish with non-stick cooking spray, or brush with olive oil or butter. Set aside.
  • Before you begin this recipe, make sure the hash browns are completely thawed. Pour the hash browns into a colander and allow them to thaw and drain for at least 1 hour.
  • In a large mixing bowl, whisk together the sour cream, cream of mushroom soup, and half of the melted butter.
  • Whisk in the onion powder, black pepper, salt, thyme, and nutmeg until well combined.
  • Next, stir the shredded cheese and the chopped parsley into the sour cream mixture until well combined.
  • Add the completely thawed and drained hash browns. Use a rubber spatula to stir the hash browns into the sauce mixture.
  • Pour the hash brown mixture into prepared casserole dish.
  • In another bowl, toss the crushed corn flakes with the remaining butter until well coated. Sprinkle over the hash browns.
  • Bake for 60 minutes. Remove from oven, garnish and serve