I thought I would share the dinner that I made on Easter with you guys today! We had Picnic Basket Chicken, broccoli, and hashbrown casserole. Hashbrown casserole is a childhood favorite of mine, and we always used to have it at family gatherings. I made it for the first time last month at a family celebration, and when Easter rolled around I knew I wanted to make it again!
I think hashbrown casserole is best with ham or pork chops, but since we had a big bag of chicken we ate it with that instead, and it was still really good! It pretty much goes with anything, and you could even eat it at brunch. I was so excited the first time I ate at Cracker Barrel and realized that they made a hashbrown casserole type thing. Hashbrown casserole is also really similar to Party Potatoes on Iowa Girl Eats!
Here’s the recipe!
- 32 oz. Ore Ida frozen hashbrowns
- 6 oz. sour cream (I used light!)
- 1 can cream of mushroom soup (I bought 10.5 oz can)
- small diced onion
- 2 cups cubed velveeta cheese
- 1 cup shredded mozzarella cheese
- 1/2 tsp. salt
- 2 cups corn flakes
- 1/2 cup melted butter
Mix together all ingredients except for butter, corn flakes, and mozzarella cheese. Spread in a 9 x 13 dish, and top with mozzarella cheese, and then the melted butter and cornflakes mixed together. Bake at 350 degrees for 1 hour.