Cheesy Hashbrown Casserole
Yield: 10 servings
With a crispy, buttery cornflake topping, this Cheesy Hashbrown Casserole recipe is a guaranteed hit, whether it’s for a weeknight dinner or holiday brunch. With very little prep and just a few ingredients, it’s an easy side dish that goes with most everything. You can even prepare it a day in advance!
Ingredients
Hashbrown Casserole
- 2 pounds frozen hashbrowns, thawed
- 2 cups shredded cheddar cheese (we like to use a medium or sharp cheddar)
- 1 cup full-fat sour cream
- 1 can (10.5 ounces) cream of chicken soup
- ¼ cup unsalted butter, melted
- 2 tablespoons minced dried onion
- ½ teaspoon Morton kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- chopped green onions or chives, optional garnish
Corn Flakes Topping
- ¼ cup unsalted butter, melted
- 2 cups corn flakes cereal, lightly crushed
Instructions
- Preheat oven to 350°F. Lightly spray a 9" x 13" baking dish with nonstick spray; set aside.
- Hashbrown Casserole: Place hashbrowns in a large mixing bowl; set aside.
- In a medium bowl, combine shredded cheese, sour cream, cream of chicken soup, melted butter, dried onion, salt, pepper, and garlic powder.
- Add cheese mixture to hashbrowns and fold to combine. Transfer mixture to prepared baking dish and spread into an even layer.
- Corn Flakes Topping: In a small bowl, combine melted butter with crushed corn flakes. Sprinkle over top of casserole.
- Bake & Serve: Cover dish with foil and bake for 60 minutes. Remove foil and bake an additional 5 to 10 minutes, or until casserole is thoroughly hot. If you'd like an extra crunchy topping, set the dish under the broiler for a few minutes. Top with chopped green onions or chives. Serve hot!
Notes
To make ahead of time: The day before (or hours before), completely prepare the dish, except do not add the corn flakes topping. When ready to bake, stir together the crushed corn flakes and melted butter, and then sprinkle over the casserole. Proceed as per the directions. You may need to cook the dish with the foil on a little longer since the dish is cold.
To double this recipe in a crockpot: Note that you will need a larger crockpot. I use a 7-quart multi-cooker. Just double all the ingredients and omit the cornflake topping (because it does not get crisp in the slow cooker!). Add hashbrowns to the slow cooker. Then, in a medium bowl, stir together the rest of the ingredients. Fold this mixture into the hashbrowns. Turn slow cooker to high heat and cook for 4 to 5 hours, stirring halfway through.
from Mom's recipe box
Nutrition Information:
Serving: 1 Calories: 523kcal Carbohydrates: 36g Protein: 11g Fat: 38g Saturated Fat: 16g Polyunsaturated Fat: 19g Cholesterol: 66mg Sodium: 936mg Fiber: 3g Sugar: 3g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.