Description
A delicious and creamy hash brown casserole topped with crunchy cornflakes.
Ingredients
Scale
- 2 pounds shredded hash brown potatoes (thawed)
- 1 can cream of chicken soup (10 oz)
- 8 oz sour cream
- 2 cups shredded cheddar (or cheddar jack mix)
- 1/2 cup onions (chopped)
- 1 teaspoon salt
- 1 pinch pepper
- 1/4 cup butter (melted)
- 2 cups cornflakes (crushed)
Instructions
- Preheat oven to 350 degrees.
- Combine all the ingredients except for the cornflakes and butter in a large bowl.
- Put the cornflakes and butter aside for the topping.
- Spread mixture in a greased 13 x 9 casserole dish.
- Crush 2 cups of cornflakes and sprinkle them over the casserole.
- Melt 1/4 cup of butter in the microwave and evenly pour over corn flake mixture.
- Cover with foil and bake in a 350 degree oven for 55 minutes.
- Serve immediately.
Notes
- This casserole can be made ahead of time and refrigerated before baking.
- For a spicier kick, consider adding jalapeños or spices.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg