Description
A creamy, cheesy hashbrown casserole topped with a crispy cornflake crust, making it a comforting and crowd-pleasing dish for gatherings and holidays.
Ingredients
- 16 ounces frozen diced hashbrowns
- 10.5 ounces sour cream
- 1 cup cream of chicken soup
- 1/4 cup unsalted butter, melted
- 1/2 cup green onions, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
- 2 cups crushed cornflakes
Instructions
- Preheat oven to 175°C (350°F) and grease a 9×13-inch baking dish.
- In a large bowl, mix hashbrowns, sour cream, soup, melted butter, green onions, salt, pepper, and 1 cup cheese.
- Spread mixture evenly into the baking dish.
- Combine crushed cornflakes with remaining cheese and sprinkle over top.
- Bake uncovered for 45–50 minutes until golden and bubbly.
- Cool for 5–10 minutes before serving.
Notes
- Thaw hashbrowns slightly for easier mixing.
- Do not overbake to keep the casserole creamy.
- Add vegetables like mushrooms or peppers for variation.
- Use different cheeses for flavor changes.
- Let rest before serving for better texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 45 mg
