Hash Brown Casserole

Baked hash brown casserole topped with chopped chives.

Print Recipe

5 from 1 vote

This comfort dish is loaded with potatoes and cheese and finished with a buttery Corn Flake topping.

Prep Time10 mins

Cook Time50 mins

Total Time1 hr

Course: Side Dish

Cuisine: American

Keyword: Potatoes

Servings:

Calories: 318kcal

Author: Lynda

Equipment

9x13-inch baking dish

Ingredients

2 pounds hash brown potatoes
10.75 ounces condensed cream of chicken soup
2 cups shredded cheese
8 ounces sour cream
1 cup onion diced
¼ teaspoon salt
½ teaspoon black pepper
½ cup salted butter melted

Corn Flake Topping

4 cups Corn Flakes
¼ cup salted butter melted

Garnish

Chives or green onions diced

Instructions

Preheat oven to 350° Fahrenheit. Spray 9x13-inch baking dish with nonstick cooking spray.
Combine hash browns, cream of chicken soup, cheese, sour cream, onion, salt, pepper, and ½ cup melted butter in a large mixing bowl. Pour potato mixture into prepared baking dish.

Corn Flake Topping

Crush Corn Flakes until the total volume is equal to 2 cups. Combine crushed cornflakes with ¼ cup melted butter.
Spread buttery Corn Flakes over the top of the potato casserole and bake in the preheated oven for 45 minutes to 1 hour.
Top with diced chives or green onions, if desired.

Video

Notes

If you are going to use frozen hash browns, be sure to thaw them overnight in the refrigerator prior to using them.

Do you like to mix things up? Instead of a crushed Cornflake topping, crush two sleeves of Ritz crackers and toss with ½ melted butter and use as you would the Cornflake topping.

Nutrition