Description
A creamy and cheesy hash brown casserole that’s perfect as a side dish for breakfast, brunch, or dinner. This comforting dish combines hash browns with sour cream, cheese, and a crunchy topping.
Ingredients
- 1 (2 pound) package frozen hash brown potatoes, thawed
- ½ cup melted butter
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (8 ounce) container sour cream
- ½ cup chopped onions
- 2 cups shredded Cheddar cheese
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups crushed cornflakes cereal
- ¼ cup melted butter (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine the hash browns, ½ cup melted butter, cream of chicken soup, sour cream, chopped onions, Cheddar cheese, salt, and pepper. Mix well.
- Spoon the mixture into the prepared baking dish and spread evenly.
- In a small bowl, mix the crushed cornflakes with ¼ cup melted butter, then sprinkle the mixture evenly over the top of the casserole.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and the casserole is hot and bubbly.
Notes
- You can substitute cream of mushroom soup for a vegetarian version.
- For extra flavor, add cooked bacon or diced ham to the mix.
- Let the casserole rest for 5–10 minutes before serving for best texture.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 455
- Sugar: 2g
- Sodium: 820mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg
