Description
A creamy, cheesy potato casserole made with frozen hash browns, perfect for potlucks or family dinners.
Ingredients
Scale
- 1 (30 ounce) bag frozen shredded hash browns, thawed
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup melted butter
- 1/2 cup chopped onion
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup crushed cornflakes
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, melted butter, onion, salt, and pepper. Mix until everything is well combined.
- Spread the potato mixture evenly into the prepared baking dish.
- In a small bowl, mix the crushed cornflakes with 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the casserole.
- Bake for 45 to 55 minutes, or until the casserole is bubbly throughout and the topping is golden brown.
- Let the casserole rest for 5 minutes before serving.
Notes
- You can substitute cream of mushroom soup for cream of chicken soup if you prefer.
- For extra flavor, add 1/2 cup of cooked, crumbled bacon to the potato mixture.
- This casserole can be assembled the night before; cover it and refrigerate. Add 10-15 minutes to the baking time if baking straight from the refrigerator.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10 of casserole
- Calories: 310
- Sugar: 3
- Sodium: 550
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 23
- Fiber: 1
- Protein: 8
- Cholesterol: 55