(This is my version of Party Potatoes/Hashbrown Casserole. I make it often when entertaining or cooking for a crowd. My family "has to have it" at Holiday Dinners! Enjoy!)
2 - 32 oz. bags frozen hash browns (cubes)
1/2 c. butter, melted
1/2 c. chopped onions
1 c. shredded sharp cheddar cheese
16 oz. sour cream
2 cans cream of mushroom soup (or cream of celery or cream of chicken)
Salt & pepper
2 tsp. dried basil
2 tsp. dried parsley
2 c. frosted flakes
4 T. butter, melted
In a large bowl, mix together melted butter, onions, sour cream, soup, salt, pepper, basil & parsley. Stir in shredded cheese and then mix with potatoes. Pour into 1/2 size aluminum deep foil pan. Bake at 350 degrees for 45 minutes. Sprinkle frosted flakes evenly over potatoes flakes and drizzled melted butter over top. Bake another 10 to 15 minutes.
I made these ahead a few at a time (a total of 8 pans) as time permitted, covered well with heavy duty foil, and froze them (uncooked) until the day before the party. I thawed them in our spare refrigerator and then baked them on party day.
2 of these half pans fit in my roaster side by side for serving - I kept extra pans warm in the oven to refill serving area as needed.
I purchase the foil pans at our local Factory Card Outlet. They have multi-packs that are very reasonable.
This recipe may also be made in 2 - 9 x 11 pans for use where you're not using a roaster or warming pan. Wrap well in heavy duty alluminum foil and pull out of the freezer for a family meal or if unexpected company arrives.