Hashbrown Casserole

• 2 cups frozen shredded hashbrowns, thawed
• 1 can cream of chicken soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup diced onions
• 1/2 cup butter, melted
• 1/2 cup crushed cornflakes or potato chips

Steps

1. 1 Preheat oven to 350°F.
2. 2 In a large bowl, mix hashbrowns, soup, sour cream, 3/4 cup cheese, and onions.
3. 3 Pour into a greased 9x13 inch baking dish.
4. 4 Combine melted butter and crushed cornflakes, sprinkle over the top along with remaining cheese.
5. 5 Bake for 45 minutes or until bubbly and golden brown.
6. 6 Let stand for 5 minutes before serving.

Nutrition

Tips

• For extra crispiness, broil for 1-2 minutes at the end, watching closely.
• Add cooked bacon or ham for a hearty twist.
• Use gluten-free breadcrumbs for a GF option.
• Make ahead and refrigerate overnight before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with a side of scrambled eggs.
• Pair with fresh fruit salad.
• Enjoy with crispy bacon or sausage links.

FAQ