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hash brown casserole

Easy Hash Brown Casserole

5 from 1 vote
Creamy, savory Hash Brown Casserole made with shredded potatoes, sharp cheddar, and a crispy cornflake topping. Thaw the potatoes completely for the best texture.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 people
Course: Breakfast, Side Dish
Cuisine: American
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 30 ounces frozen shredded hash browns Thawed and squeezed dry
  • 16 ounces sour cream Full fat preferred
  • 10.5 ounces cream of chicken soup One standard can
  • 2 cups sharp cheddar cheese Freshly grated
  • ½ cup unsalted butter Melted and divided
  • 2 cups cornflakes Gently crushed

Equipment

  • 1 9x13 baking dish For baking
  • 1 Large mixing bowl For combining ingredients
  • 1 Silicone spatula For folding

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit and grease a 9x13 inch baking dish.
  2. Whisk the sour cream, condensed soup, half of the melted butter, salt, and pepper in a large bowl.
  3. Fold the thawed hash browns and grated cheese gently into the sour cream mixture until coated.
    folding hash browns and cheddar cheese into sour cream mixture
  4. Spread the potato mixture evenly into the prepared baking dish.
    spreading cheesy hash brown mixture into a baking dish
  5. Toss the crushed cornflakes with the remaining melted butter and sprinkle over the casserole.
    mixing crushed cornflakes with melted butter
  6. Bake uncovered for 45 to 55 minutes until the edges bubble and the top is golden.

Nutrition

Serving: 180gCalories: 385kcalCarbohydrates: 32gProtein: 10gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 520mgPotassium: 310mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 15mgCalcium: 250mgIron: 1mg

Notes

Store covered in the refrigerator up to 4 days. Reheat in the oven to keep the topping crisp.

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