Hash Brown Casserole with Corn Flakes
This Hash Brown Casserole with Corn Flakes is one my most popular dishes and with good reason. Shredded hash browns, cream of chicken soup, sour cream and shredded cheese are topped with buttery corn flakes to make a dish that is the ultimate comfort food.
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Servings: 8
Calories: 341kcal
Equipment
Ingredients
For casserole
- 2 pounds shredded hash brown potatoes thawed
- 1 cream of chicken soup 10.75 oz
- 8 oz sour cream
- 2 cups shredded cheddar or cheddar jack mix
- ½ cup onions chopped
- 1 teaspoon salt
- Pinch pepper
For the topping
- ¼ cup butter melted
- 2 cups cornflakes crushed
Instructions
- Preheat oven to 350 degrees. Combine all the ingredients except for the cornflakes and butter in a large bowl. Put the cornflakes and butter aside for the topping.
- Spread mixture in a greased 13 x 9 casserole dish.
- Crush 2 cups of cornflakes and sprinkle them over the casserole. Melt ¼ cup of butter in the microwave and evenly pour over corn flake mixture.
- Cover with foil and bake in a 350 degree oven for 55 minutes. Serve immediately.
Video
Notes
- For a variation on this recipe, feel free to add cooked and crumbled bacon, sliced bell peppers, or diced ham.
- Thaw the hashbrowns before using them in this recipe.
- You can store this in the casserole dish in an airtight container in the fridge. It will last for up to 5 days. You can reheat this in the microwave, and pop it in the toaster oven to broil for a few minutes so the corn flakes can get crispy.
Nutrition
Calories: 341kcal | Carbohydrates: 28g | Protein: 10g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 59mg | Sodium: 616mg | Potassium: 417mg | Fiber: 1g | Sugar: 2g | Vitamin A: 760IU | Vitamin C: 11.8mg | Calcium: 250mg | Iron: 3.4mg
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