Cheddar Hash Browns

Before

After (Yes, it's slightly overbrowned because I screwed up.)

This is a different sort of way to prepare hash browns. It's more of a casserole than actual hash browns, but the result is decadent, creamy and most importantly, cheesy. Crushed corn flakes provide an interesting textural difference to offset the creaminess of the hash browns. These are great for any holiday dinner, from Thanksgiving to Easter and they're just good enough to eat all year 'round, too. Keep in mind that these take a fair amount of time to bake, so make sure you leave yourself plenty of time to make them, especially if you're hosting a holiday dinner. Oh yes, don't forget to have a big bowl. A humongous one, if possible. You will thank me.

Cheddar Hash Browns

1 (2 lb.) bag Southern Style hash browns (cubed version)

½ cup melted butter, divided

1 cup chopped onion

2 cups grated sharp cheddar cheese, lightly packed

1 tsp. kosher salt

1 (10.5 oz.) Campbells Healthy Request Cream of Chicken soup

1 cup reduced fat or fat free sour cream

¼ tsp. garlic powder

2 cups crushed corn flakes

Preheat the oven to 325 degrees.

In a very large bowl, combine the hash browns, ¼ cup of the melted butter, the onion, cheese, salt, soup, sour cream and garlic powder.

In a 13 x 9 pan, spread the hash brown mixture out evenly. Combine the remaining ¼ cup melted butter with the corn flakes. Sprinkle the crumbs evenly over the top of the hash browns.

Bake for 1 hour, 15 minutes and serve piping hot immediately from the oven.

Serves 6 - 8