Description
This Cheesy Hashbrown Casserole is a delightful blend of creamy hashbrowns and melted cheese. It’s easy to make and perfect for brunch or dinner gatherings, offering irresistible flavor in every bite.
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 oven to 350°F (175°C) and spray a 9×13-inch casserole dish with non-stick cooking spray.
- In a large bowl, mix together hashbrowns, cream of chicken soup, 1.5 cups cheese, sour cream, onion, and melted butter until well combined.
- Spread the mixture evenly in the prepared casserole dish.
- Mix crushed corn flakes with 2 tablespoons of melted butter, then sprinkle over the hashbrown mixture.
- Bake for 45 minutes until hot, bubbly, and golden brown on top.
Notes
You can substitute frozen hashbrowns, make sure to thaw them before use.
For a vegetarian option, use cream of mushroom soup instead of cream of chicken soup.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg