Creamy and Cheesy Hashbrown Casserole
  • 1 (16 ounce) container sour cream
  • 1¼ cups homemade condensed cream of celery soup*
  • 2 cups shredded cheddar cheese
  • ½ teaspoon garlic powder
  • 1 (30 ounce) package frozen shredded hash brown potatoes, thawed
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups cornflakes
  1. Preheat oven to 350 degrees F. Spray a 9x13 casserole dish with nonstick cooking spray.
  2. Combine the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper in a large bowl. Stir together until well blended.
  3. Transfer the potato mixture into prepared casserole dish. Top evenly with cornflakes and bake for 45 minutes, or until hot and bubbly.
*if you do not make your own condensed soup (but please, please make your own!): saute one small yellow diced onion, 5 stalks of finely diced celery and 1 minced garlic clove in 4 tablespoons of butter until the vegetables are tender. Add the cooked vegetables to the remaining ingredients and proceed as directed in step 2.
Recipe by Kitchen Meets Girl at