Description
Cheesy Hashbrown Casserole is a super easy breakfast bake that always hits the spot. With tender potatoes, tangy sour cream, sharp cheddar cheese, and a crunchy cornflake topping, how could you not fall in love with it?
Ingredients
- 30 ounces frozen hash browns, thawed
- 12 ounces shredded cheddar cheese
- 8 ounces sour cream
- 1 teaspoon salt
- 1/2 onion, chopped
- 10.5 ounces cream of chicken soup
- 1 cup butter, melted, divided
- 2 cups cornflakes, crushed (or Frosted Flakes, as I use)
Instructions
- Preheat oven to 350°F.
- Combine hash browns, cheese, sour cream, salt, onion, soup and 1/2 cup butter in a large bowl. Mix well.
- Spread mixture evenly into a 9×13 casserole dish.
- Combine cornflakes and 1/2 cup butter and sprinkle over the top of the casserole.
- Bake for 30-45 minutes, or until heated through.
Notes
- Makes 12-15 servings
- To Store: Keep any leftover casserole in an airtight container in the fridge. It will stay good for up to 4 days. The topping may lose some crunchiness, but it will still taste incredible!
- To Reheat: If you reheat your casserole in the oven, the topping will crisp back up. Larger portions can be warmed up in the oven while individual servings should be reheated in the microwave for about 20 seconds at a time. To reheat your casserole in the oven, simply bake it at 350°F until it’s warmed through.
- To Freeze: The topping of this casserole does not freeze well, but you can freeze the hashbrown part before baking, if desired. Place it in a freezer-safe container and freeze it for up to 3 months. Thaw it out in the fridge before adding the topping and cooking. You may need to add a couple of minutes to the bake time since the hashbrown mixture will be cold.
Nutrition
- Serving Size: 1 Serving
- Calories: 321
- Sugar: 0.8 g
- Sodium: 492.1 mg
- Fat: 24.1 g
- Carbohydrates: 18.8 g
- Protein: 8.5 g
- Cholesterol: 62.3 mg
