Hello fall. Hello sweatpants and comfort food galore. Hello jumping in the leaves and bright red trees in our backyard.
The wonderful thing about living in Minnesota is that we get 4 full seasons. Winter lasts the longest, but the prettiest is the Fall. The lakes are nice and cold, fall fishing is at its best, and us hearty Minnesotans eat hot dishes and casseroles to keep our tummy’s warm, starting about now.
This super easy dish was an old recipe from Grandma. It makes a wonderful side dish to grilled meats, or a nice pot roast.
- 1 package hash browns thawed
- 1 can cream of mushroom soup
- 1 cup cheddar cheese
- ½ onion chopped
- 4 Tablespoons butter divided
- 1 cup crushed corn flakes
- Place hash browns and cheese in a oven proof pan. Toss together.
- In a sauté pan, melt 2 Tbsp butter and sauté the onion until golden.
- Add soup to the onions, stir and mix in with the hash brown mixture.
- Add crushed cornflakes to the top and drizzle remaining butter over the top.
- Bake at 350 degrees for 1 hour.