Description
Indulge in the ultimate comfort food with our Easy Hash Brown Casserole. This creamy and cheesy dish is perfectly balanced with crispy corn flakes on top, making it an instant crowd-pleaser for any occasion—from family dinners to festive gatherings. With just 10 minutes of prep time, this versatile casserole can be served as a side dish or a main course, and it’s easily customizable to suit your taste. Whether you want to add vegetables or experiment with different cheeses, this recipe is designed for flexibility and flavor. Enjoy the rich, satisfying combination of ingredients that will have everyone coming back for seconds!
Ingredients
- 2 pounds frozen shredded hash browns, thawed
- 2 cups shredded cheddar cheese
- 10 1/2 ounces cream of chicken soup
- 16 ounces sour cream
- 1 teaspoon onion powder
- Salt and pepper to taste
- 3/4 cup melted butter, divided
- 2 cups corn flakes
Instructions
- Preheat your oven to 350°F (180°C) and lightly grease a 9×13 inch baking pan.
- In a large mixing bowl, combine the thawed hash browns, cheddar cheese, cream of chicken soup, sour cream, onion powder, salt, pepper, and half of the melted butter. Mix until well combined and pour into the prepared baking pan.
- In a small bowl, crush the corn flakes and mix with the remaining melted butter until evenly coated.
- Sprinkle the corn flake mixture over the casserole.
- Cover with foil and bake for 45 minutes. Uncover and bake for an additional 5–10 minutes or until the topping is golden brown.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
Keywords: For added flavor, consider mixing in cooked bacon or sautéed vegetables. Allow leftovers to cool completely before storing in an airtight container in the refrigerator for up to three days or freeze for up to two months.