Potato Casserole

For our Christmas morning brunch we're adding this potato casserole to our menu.  It reminds me of the the hashbrown casserole I always order when eating breakfast at the Cracker Barrel.  It can be made ahead of time and refrigerated until needed.  Just remember to let the casserole to come to room temperature before you bake it.  This recipe comes from the November 2005 Southern Living magazine.

What you need:
1 (32-ounce) package frozen hashbrowns, 1 (16-ounce) container sour cream, 2 cups shredded cheddar cheese, 1 (10 1/2 ounce) can of cream of mushroom soup, 1 small onion, finely chopped or 1 Tbsp. instant minced onion, 1/4 teaspoon pepper, crushed cornflakes, 1/2 cup melted butter


Directions:
Stir together first 6 ingredients in a large bowl.
Spoon potato mixture into a lightly greased 13 x 9 inch baking dish.  Sprinkle enough crushed cornflakes to cover casserole and drizzle evenly with butter. 
Bake at 325 degrees for 1 hour and 20 minutes or until bubbly.
To see our Christmas menu click HERE and to find more delicious recipes visit Designs by Gollum.