Hashbrown Casserole
This creamy and comforting hashbrown casserole is a crowd-pleasing dish perfect for breakfast, brunch, or potlucks. It’s made with frozen hashbrowns, cheese, sour cream, and a crispy cornflake topping.
- 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 (10.75 ounce) can condensed cream of chicken soup
- 16 ounces sour cream
- 1/2 cup melted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese, divided
- 1/2 cup crushed cornflakes
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, 1/2 cup melted butter, salt, and pepper. Stir well to combine.
- Stir in 1/2 cup of the cheddar cheese.
- Pour the mixture into a greased 9×13 inch baking dish.
- In a small bowl, combine the crushed cornflakes and 2 tablespoons melted butter. Sprinkle evenly over the casserole.
- Sprinkle the remaining 1/2 cup cheddar cheese over the cornflake topping.
- Bake for 45-50 minutes, or until golden brown and bubbly.
- Let stand for 10 minutes before serving.
Notes
For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the hashbrown mixture. You can also add diced ham or bacon for extra flavor.
Find it online: https://delilita.com/hashbrown-casserole/