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Baird House Hashbrown Casserole



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


To make:

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.

To cook:

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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