Hashbrown Casserole
This creamy and comforting hashbrown casserole is a classic crowd-pleaser, perfect for breakfast, brunch, or a potluck. It’s packed with cheesy goodness and crispy hashbrowns.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 30 ounces frozen shredded hash browns, thawed
- 1/2 cup butter, melted
- 1 can (10.75 ounces) condensed cream of chicken soup
- 1 pint (16 ounces) sour cream
- 1/2 cup chopped onion
- 2 cups shredded cheddar cheese, divided
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups corn flakes, crushed (optional topping)
- 1/4 cup butter, melted (optional topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine the thawed hash browns, melted butter, cream of chicken soup, sour cream, onion, 1 1/2 cups of cheddar cheese, salt, and pepper. Mix well.
- Pour the mixture into the prepared baking dish.
- In a small bowl, combine the crushed corn flakes and melted butter (if using). Sprinkle over the casserole.
- Bake for 45-55 minutes, or until golden brown and bubbly.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the casserole during the last 5 minutes of baking.
- Let stand for 10 minutes before serving.
Notes
For a spicier kick, add a dash of hot sauce or some diced jalapeños to the mixture. This casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking.
Find it online: https://busymomsimplenutrition.com/hashbrown-casserole/