Hashbrown Casserole
This creamy hashbrown casserole is a comforting and crowd-pleasing side dish, perfect for potlucks and holidays. Made with cheesy potatoes and a crunchy topping, it’s always a hit!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 30 ounces frozen shredded hash browns, thawed
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup melted butter
- 1/2 cup chopped onion
- 2 cups shredded cheddar cheese, divided
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups crushed corn flakes cereal
- 1/4 cup melted butter, for topping
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, 1/2 cup melted butter, onion, 1 1/2 cups cheddar cheese, salt, and pepper. Mix well.
- Pour the mixture into a greased 9×13 inch baking dish.
- In a small bowl, combine the crushed corn flakes and 1/4 cup melted butter. Sprinkle evenly over the potato mixture.
- Bake for 45-50 minutes, or until golden brown and bubbly. Sprinkle the remaining 1/2 cup cheddar cheese on top during the last 5 minutes of baking.
- Let stand for 10 minutes before serving.
Notes
For an extra flavor boost, add cooked crumbled bacon or ham to the casserole before baking. Serve warm as a side dish.
Find it online: https://cubaqueen.com/hashbrown-casserole/