A delicious, nut-free American casserole made of cream of mushroom soup, sour cream, hash browns, cheddar cheese and corn flake crumbs – perfect for lunch!
Special diets: Vegetarian | nuts-free |
️Allergens: eggs | not vegan | lactose | gluten | soy |
⏱ 250 mins – easy
🍽 6 servings – 656 kcal per serving
- 10 ounces cream of mushroom soup
- ½ cup onions
- 1 cup sour cream
- 1 tsp salt
- ¼ tsp black pepper
- 2¼ lbs hash browns
- 1 cup cheddar cheese
- 1 tbsp butter
- ¼ cup corn flake crumbs
- 1 knife
- 1 grater
- 1 bowl
- 1 crackpot
- 1 pan
- 1 mixing spoon
- 1 lid
- 1 wooden spoon
Peel and chop onions.
Shred cheddar cheese with a grater.
Put cream of mushroom soup in a bowl. Stir in onions, sour cream, salt, and black pepper with a mixing spoon. Add hash browns and mix again to get an onion mixture.
Put the onion mixture in a crockpot, cover it with a lid, and cook on high heat for 4 hours. Remove the lid from the crockpot and turn off the heat.
Heat butter in a pan. Stir in corn flake crumbs with a wooden spoon for 2 minutes to get a crumbs mixture.
Spread the crumbs mixture over the cooked hash browns and top with shredded cheddar cheese.
It’s ready to be served !