Cheesy Hashbrown Casserole
A comforting casserole with crispy topping and creamy, cheesy delights beneath, perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 20 oz package refrigerated hashbrowns
- 10.5 oz can cream of chicken soup
- 2 cups shredded cheddar cheese
- 3/4 cup sour cream
- 1/4 cup minced white onion
- 1/4 cup butter (melted)
- 1.5 cups corn flakes cereal (roughly crushed)
- 2 tbsp melted butter
Instructions
- Preheat your oven to 350°F (175°C) and generously spray a 9×13-inch casserole dish with non-stick cooking spray.
- Combine the frozen hashbrowns, cream of chicken soup, 1.5 cups of shredded cheddar cheese, sour cream, minced onion, and the melted butter in a large bowl until well combined.
- Spread the creamy hashbrown mixture evenly in the prepared casserole dish.
- In a separate bowl, combine the crushed corn flakes with 2 tablespoons of melted butter and sprinkle evenly over the hashbrown mixture.
- Bake the casserole for 45 minutes until the top is golden brown and the casserole is hot and bubbly.
Notes
You can add cooked bacon, diced ham, or vegetables like spinach for added flavor. Leftovers can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 20mg