Baird House Hashbrown Casserole
SIDES & SALADS
9 x 13 inch casserole
When I made this recipe, I added a small can of chopped green chilies for a bit more zing. Paprika on the top added a bit of color. My husband was thrilled!
1 bag of country-style hashbrowns
1 bunch of green onions, chopped, including green parts
1 can of cream of chicken soup (10½ ounce)
2 cups of sour cream
2 cups of sharp Cheddar cheese, shredded
1½ teaspoons of salt
¼ teaspoon of pepper
½ stick of butter, melted
2 cups of crushed cornflakes
PREPARATION & METHOD
Combine all of the casserole ingredients in a large mixing bowl.
Spray a 9 x 13 inch Pyrex dish with non-stick cooking oil and spread hashbrown mixture in dish.
Cover and refrigerate overnight.
In the morning, preheat oven to 375 degrees F. Mix melted butter and crushed cornflakes. Spread over top of casserole and bake 45-55 minutes until bubbly. Serve immediately.
It’s not just for breakfast any more. If you’re looking for a warm and bubbly dish to finish off a special Southern brunch, or even a cozy evening meal, we found it. The Baird House Hashbrown Casserole does what all great casseroles do – it mixes starch, cheese, and adds crunch on the top to make heaven in a dish.
If you want to go to the source, consider a visit to the Baird House– oldest house in Wautauga County and the only mountain B&B near Boone, on the river. Their breakfasts are called legendary, and they recently won Trip Advisor’s Certificate of Excellence. Try this recipe soon. Delish!
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