Hashbrown Casserole

Paula's Mom's - served every year for Christmas brunch except for the year that Mom forgot about it. The angry mob forced her to give the recipe to Beth.

Ingredients

  • 1 package frozen hashbrowns
  • 1 can cream of mushroom soup
  • 2 cups cheddar cheese, grated
  • 1/2 cup milk
  • 1 pint sour cream
  • 2 cups corn flakes, crushed
  • 1/2 cup margarine

Directions

  1. Mix potatoes, soup, cheese, milk, and sour cream in a large bowl.
  2. Pour potato mixture into a 9x13-in. casserole dish. Layer cornflakes over top.
  3. Melt margarine and pour over potatoes.
  4. Bake at 350° for 1 to 1-1/2 hours.