I know I have been quite on here for the past week, but I have a good reason. Not a particularly fun reason, but one that involves piles and piles of work.
Our school had an inspection yesterday, and all of us teachers were clamoring to refine (and type out) our lesson plans for this year and last year, with all of the curriculum expectations included. And though this might not sound like a lot of work, believe me. It is. I was staying up until 1AM every day and waking up at 6AM. When people tell me teachers get paid too much, they should really take into account all of the unpaid work we do. Which is about 50% of our work.
Cheesy hashbrown casserole that is so easy to make! The crunchy cornflake topping is one of the best things to happen on this casserole.
- 2.2 lbs frozen hashbrowns, thawed
- 3/4 cup salted butter, melted and divided
- 1/2 tsp ground pepper
- 1 tsp salt
- 1 small onion, diced
- 1 (10 oz) can cream of mushroom soup
- 2 cups sour cream
- 2 cups cheddar cheese, shredded
- 1 cup Corn Flakes, crushed
Preheat the oven to 350°F. Lightly grease a 9×13 inch baking dish, and set aside.
In a large bowl, mix together the hashbrowns and 1/2 cup butter. Add in the pepper, salt, onion, soup, sour cream and cheese, and mix until fully incorporated. Pour the mixture into the prepared baking dish.
In a small bowl, mix together the remaining 1/4 cup butter with the cornflakes. Sprinkle on top of the hashbrown mixture.
Bake in the preheated oven for 55-60 minutes.