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!
Servings: 6
Calories: 422kcal
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.