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Hashbrown Casserole
You can't go wrong with an easy and delicious recipe like cheesy hashbrown casserole! It's comfort food at its finest and is such a great meal to prepare all year round that the whole family will love!
Prep Time
5
minutes
mins
Cook Time
45
minutes
mins
Total Time
50
minutes
mins
Course:
Breakfast, Main Dish
Cuisine:
American
Servings:
6
Calories:
422
kcal
Author:
Ben Rayl
Ingredients
1
can
Condensed cream of chicken soup
10.5-ounce
1 ½
cups
Sour cream
2
cups
Shredded cheddar cheese
divided use
1
(32-ounce)
package frozen shredded hash brown potatoes
32-ounce defrosted
1
teaspoon
Salt
¼
teaspoon
Black pepper
Toppings
2 ½
cups
Corn flakes
roughly crushed
4
tablespoons
Unsalted butter
melted
Green onion tiny sliced or chives for coloring garnish
Instructions
Preparations
Defrost the hashbrowns, dry them with paper towels or kitchen towels, and shred them with the large holes on a grater.
Shred the cheese using the large holes on the grater.
Cooking instructions
Preheat the oven to 350 degrees Fahrenheit and butter a 9 x 13-inch casserole dish.
Mix together the condensed soup and sour cream in a mixing bowl until combined.
Stir in 1 ½ cups of the shredded cheese, salt pepper, and shredded hash browns into the sour cream mixture.
Spoon the mixture evenly into the prepared casserole dish and sprinkle the remaining ½ cup of cheese on top of the casserole.
Mix the cornflakes and melted butter in a bowl and sprinkle it over the top of the casserole.
Bake the hashbrown casserole in the preheated oven for about 45 minutes or until the sauce is bubbling and the top becomes golden brown.
Serve with slices of green onions sprinkled on top, and ENJOY!
Recipe Notes
Thick mixture
If the hash brown casserole mixture is too thick, you can add ¼ cup of chicken broth to make it thinner.