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Classic Hash Brown Casserole

Close-up of a golden brown, bubbly hash brown casserole fresh out of the oven in a glass baking dish.
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A comforting and cheesy hash brown casserole, perfect for potlucks and family gatherings.

Ingredients

Scale
  • 1 (30 ounce) package frozen shredded hash brown potatoes, thawed
  • 1 cup sour cream
  • 1/2 cup melted butter
  • 1 can (10.5 ounce) condensed cream of chicken soup
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup crushed cornflakes (optional topping)
  • 2 tablespoons butter, melted (optional topping)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the thawed hash brown potatoes, sour cream, melted butter, cream of chicken soup, cheddar cheese, chopped onion, salt, and pepper. Mix well until all ingredients are evenly distributed.
  3. Pour the mixture into a 9×13 inch baking dish.
  4. If using the topping, mix the crushed cornflakes with the 2 tablespoons of melted butter and sprinkle evenly over the potato mixture.
  5. Bake for 45-55 minutes, or until the casserole is bubbly and the topping is golden brown.
  6. Let it rest for a few minutes before serving.

Notes

  • For an extra cheesy casserole, you can add more cheddar cheese.
  • If you don’t have cream of chicken soup, cream of mushroom soup can be substituted.
  • This casserole is a great make-ahead dish; you can assemble it and refrigerate it before baking. You may need to add a few extra minutes to the baking time if baking from cold.

Nutrition

Find it online: https://carlacooking.com/hash-brown-casserole-recipe/