Easy Hash Brown Casserole (Print Version)
Creamy, cheesy hash brown casserole topped with crispy corn flakes—ideal for cozy dinners or special occasions.
# Ingredients:
01 -
2 pounds frozen shredded hash browns, thawed
02 -
2 cups shredded cheddar cheese
03 -
10 1/2 ounces cream of chicken soup
04 -
16 ounces sour cream
05 -
1 teaspoon onion powder
06 -
1 teaspoon salt
07 -
Pepper to taste
08 -
3/4 cup melted butter, divided
09 -
2 cups corn flakes
# Instructions:
01 -
Preheat oven to 350°F (180°C). Lightly grease a 9×13 inch baking pan and set aside.
02 -
In a large bowl, stir together hash browns, cheddar cheese, cream of chicken soup, sour cream, onion powder, salt, pepper, and 1/2 cup melted butter. Pour the mixture into the prepared baking pan.
03 -
In a small bowl, lightly crush the corn flakes. Add the remaining 1/4 cup melted butter and stir until the corn flakes are evenly coated.
04 -
Sprinkle the coated corn flakes evenly over the top of the hash brown casserole mixture.
05 -
Cover the casserole with foil and bake for 45 minutes. Uncover and bake for an additional 5-10 minutes until the corn flakes are golden brown and crispy.
# Notes:
01 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
02 -
For make-ahead preparation, assemble the casserole without the topping and refrigerate or freeze. Thaw overnight, add topping, and bake as directed.
03 -
Cooking times may vary depending on appliance temperatures and variations in ingredient brands.