ingredients:
- 32 oz. bag frozen hash browns (thawed and drained)
- ½ cup unsalted butter, melted
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 (8 oz) container sour cream
- 2 cups shredded cheddar cheese (divided)
- ½ cup chopped onion
- 1 tsp salt
- ½ tsp black pepper
- 2 cups crushed cornflakes cereal
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, combine the thawed hash browns, melted butter, cream of chicken soup, sour cream, 1.5 cups of cheddar cheese, chopped onion, salt, and pepper. Mix well.
- Spread the mixture evenly into your prepared baking dish.
- Top with the remaining ½ cup of cheddar cheese and sprinkle the crushed cornflakes over the top.
- Bake for 45-55 minutes, or until hot and bubbly throughout. The cheese on top should be golden brown and the casserole set.
Tips:
- For an extra crispy topping, broil the casserole for a couple of minutes at the end of baking. Keep an eye on it to avoid burning!
- Want to add some veggies? Saute some chopped peppers, onions, or mushrooms before adding them to the casserole mix.
- This recipe is easily doubled to feed a crowd.
Enjoy your delicious homemade Hashbrown Casserole!