Description
A cheesy and creamy hashbrown casserole topped with crispy corn flakes, perfect for any family gathering or holiday brunch.
Ingredients
Scale
- 2 cups frozen hashbrowns
- 1 can cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheese
- 1/2 cup diced onions (optional)
- Salt and pepper to taste
- 1/2 cup melted butter
- 1 cup corn flakes (for topping, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the frozen hashbrowns, cream of chicken soup, sour cream, shredded cheese, and diced onions in a large bowl.
- Stir in the melted butter, and season with salt and pepper to taste.
- Pour the mixture into a greased 9×13 inch baking dish.
- Sprinkle corn flakes on top for added crunch.
- Bake for 45 minutes or until bubbly and golden brown.
Notes
For best results, use frozen hashbrowns and avoid thawing. You can prepare the casserole a day ahead and bake when ready.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg