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Description
A comforting casserole dish made with hash browns, cheese, and topped with crispy cornflakes.
Ingredients
- 1 (30 oz) package frozen shredded hash browns
- 1 (10.5 oz) can condensed cream of chicken soup
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup melted butter
- 1/2 cup diced onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups crushed cornflakes
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix hash browns, cream of chicken soup, cheddar cheese, sour cream, melted butter, onion, salt, and pepper.
- Spread the mixture evenly into a greased 9×13-inch baking dish.
- In a small bowl, combine crushed cornflakes and 2 tablespoons melted butter.
- Sprinkle the cornflake mixture over the top of the casserole.
- Bake for 45-50 minutes or until bubbly and golden brown.
- Let stand for 5 minutes before serving.
Notes
- You can substitute cream of mushroom soup for a vegetarian version.
- For extra crunch, toast the cornflakes lightly before mixing with butter.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American