Description
A simple recipe for a creamy, cheesy hash brown casserole with a crunchy, buttery topping, perfect for potlucks and large gatherings.
Ingredients
Scale
- 2 pounds frozen shredded hash browns, thawed
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 cup sour cream
- 1 cup shredded sharp Cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup melted butter
- 1 cup crushed cornflakes
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, Cheddar cheese, and Monterey Jack cheese. Mix until everything is evenly coated.
- Spread the potato mixture into the prepared baking dish.
- In a small bowl, mix the melted butter and crushed cornflakes together. Sprinkle this mixture evenly over the top of the casserole.
- Sprinkle the Parmesan cheese over the cornflake topping.
- Bake for 45 to 55 minutes, or until the casserole is bubbly throughout and the topping is golden brown.
- Let the casserole rest for 10 minutes before serving.
Notes
- For a make-ahead option, assemble the casserole completely, cover it, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
- You can substitute cream of mushroom soup for cream of chicken soup if desired.
- Use any combination of melting cheeses you prefer, such as Colby or Pepper Jack.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 550
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 25
- Fiber: 1
- Protein: 10
- Cholesterol: 55