This recipe is from my collection. In the early 80’s, my husband and I attended a Farm Bureau dinner. This was one of the dishes served that night. Several of the wives (myself included) convinced the chef to give us his recipe. The crushed cornflakes on top really add to the flavor and texture of the dish! I often fix this as a side when I’m making Sloppy Joe sandwiches.
Hash Brown Casserole
36 oz. hashbrowns
½ c. oleo
10 ¾ oz. mushroom soup
1 c. sour cream
salt and pepper
Top with grated cheddar cheese.
Top with crushed cornflakes fried in butter.
Bake 45 minutes at 350° or until brown around edges.