Description
This comforting Hashbrown Casserole combines creamy chicken soup, shredded cheddar cheese, sour cream, and crispy hash browns topped with buttery crushed corn flakes. Baked to golden perfection, it’s a hearty and easy side dish that pairs perfectly with breakfast or dinner meals.
Ingredients
Scale
- 10 3/4 ounces cream of chicken soup (1 can)
- 8 ounces shredded cheddar cheese (2 cups loosely shredded)
- 3/4 cup sour cream
- 20 ounces shredded hash browns
- 1 1/2 cups corn flakes (slightly crushed)
- 1/4 cup butter (melted)
Instructions
- Preheat your oven to 350° F and generously spray an 11 x 7 inch baking dish with nonstick cooking spray to prevent sticking.
- In a large mixing bowl, combine the cream of chicken soup, sour cream, and shredded cheddar cheese. Stir well until the mixture is smooth and fully incorporated.
- Add the shredded hash browns to the mixture and stir until the hash browns are evenly coated with the creamy cheese and soup blend.
- Spread the hash brown mixture evenly into the prepared baking dish, ensuring a level surface for even baking.
- In a small bowl, combine the slightly crushed corn flakes with the melted butter, mixing thoroughly until the flakes are well coated.
- Sprinkle the cornflake and butter mixture evenly over the top of the hash brown casserole for a crispy golden finish.
- Place the casserole in the preheated oven and bake for one hour, or until the hash browns are tender and the topping is golden brown and crunchy.
Notes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg