Description
Cheesy, creamy, and comforting casserole made with shredded hashbrowns, sour cream, cheddar cheese, and cream of mushroom soup. Perfect for breakfast, brunch, or a potluck!
Ingredients
Scale
- 32 ounces frozen hash browns, thawed
- 1/2 cup butter, melted
- 1 can (10.75 ounces) condensed cream of chicken soup
- 1 pint sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese, divided
- 2 cups crushed corn flakes
- 1/4 cup butter, melted
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- In a large bowl, combine hash browns, sour cream, melted butter, cream of chicken soup, Cheddar cheese, onion, salt, and pepper. Stir until well combined.
- Pour mixture into the prepared baking dish and spread evenly.
- In a small bowl, combine crushed corn flakes and melted butter. Sprinkle over the top of the casserole.
- Bake in preheated oven for 45 to 55 minutes, or until golden brown and bubbly.
- Let stand for 10 minutes before serving.
Notes
- For a creamier casserole, use sour cream instead of plain yogurt.
- Add cooked bacon or ham for extra flavor.
- Top with shredded cheddar cheese during the last 15 minutes of baking for a cheesy crust.
- Prep Time: 15 minutes
- Cook Time: 35 minutes