Cheesy Hash Brown Casserole

This cheesy hash brown casserole (also called Funeral Potatoes) can be summed up in one word - "Delicious".  It is perfect for a side dish for any meal, holiday dinner or potluck. It is great for breakfast or brunch as a hash brown casserole, with eggs. It would not be Christmas breakfast without it,

Servings: 8 - 10

Ingredients:
1 kilogram bag of frozen hash browns
2 cups sour cream
2 (10 ounce or 285 ml) cans cream of mushroom soup or cream of celery soup
1/3 cup butter, melted
1/4 cup onion, grated
1 teaspoon salt (to taste)
1 teaspoon pepper (to taste)
2 cups cheddar cheese (sharp or medium), grated
1/2 cup Parmesan cheese, grated 

1/4 cup corn flake crumbs

Directions:

Preheat oven to 350 degrees F

Thaw frozen hash browns or pre-cook potatoes.

Mix all but the parmesan with the potatoes.

Transfer this mix to a pre-sprayed 9” X 13” inch baking dish.

Sprinkle the parmesan and corn flake crumbs over the top.

Bake at 350 F for 60-90 minutes.

To freeze, make as directed, but do not add the cornflake topping. Cover and store in freezer for up to 3 months. When ready to bake, thaw in the fridge overnight. Add cornflake topping before baking. Add 5-10 minutes to the bake time if they go into the oven cold from the fridge.

Link to Recipe: Cheesy Hash Brown Casserole

Thaw hash brown potatoes in a large bowl

Mix in all the remaining ingredients (all but the Parmesan cheese & cornflake crumbs) and combine well.

Spread potato mixture into a 9x13 baking dish and sprinkle with Parmesan cheese and cornflake crumbs and bake at 350 for 60- 90 minutes.