Cheesy Hashbrown Potato Casserole (Printable Version)
A creamy, golden comfort food classic combining thawed hashbrowns, melted cheddar, and an optional crunchy cornflake topping.
# Ingredients:
→ For the Casserole
01 -
2 pounds frozen hash browns (thawed)
02 -
1 (10.5 oz) can cream of chicken soup
03 -
1 cup sour cream
04 -
1/2 cup finely chopped onion
05 -
2 cups shredded cheddar cheese (divided)
06 -
1/4 cup melted butter
07 -
Salt and pepper to taste
→ For the Topping
08 -
1 cup corn flakes (optional)
# Steps:
01 -
Preheat your oven to 350°F (175°C) to ensure even cooking and perfect browning.
02 -
In a large mixing bowl, combine thawed hash browns, cream of chicken soup, sour cream, chopped onion, half of the shredded cheddar cheese, melted butter, salt, and pepper. Mix thoroughly until fully combined and creamy.
03 -
Pour the hash brown mixture into a greased 9×13 inch baking dish, spreading it evenly across the dish.
04 -
Sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole.
05 -
If desired, lightly crush the corn flakes and sprinkle them evenly over the cheese layer for added texture.
06 -
Bake in the preheated oven for 45-50 minutes, until the casserole is bubbly and the top is golden brown.
07 -
Remove from oven and allow to cool for a few minutes before serving to help it set.
# Notes:
01 -
This casserole makes an excellent side dish for holiday meals or family gatherings.