Hashbrown Casserole

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Medium Brush Stroke Medium Brush Stroke Shredded hashbrown potatoes Medium Brush Stroke Unsalted butter Medium Brush Stroke Sour cream Medium Brush Stroke Condensed cream of chicken soup Medium Brush Stroke Corn flakes Medium Brush Stroke Salt Medium Brush Stroke Cheddar cheese Black pepper Full Ingredients

How to make

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Preheat the oven to 350 degrees Fahrenheit and butter a 9 x 13-inch casserole dish.

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Mix together the condensed soup and sour cream in a mixing bowl until combined.

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Stir in 1 ½ cups of the shredded cheese, salt pepper, and shredded hash browns into the sour cream mixture.

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Spoon the mixture evenly into the prepared casserole dish and sprinkle the remaining ½ cup of cheese on top of the casserole.

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Mix the cornflakes and melted butter in a bowl and sprinkle it over the top of the casserole.

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Bake the hashbrown casserole in the preheated oven for about 45 minutes or until the sauce is bubbling and the top becomes golden brown.

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Serve with slices of green onions sprinkled on top, and ENJOY!

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Cooking Tips

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Hashbrown Casserole

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