Cheesy Hash Brown Casserole
Cheesy Hash Brown Casserole
Ingredients
- 28 oz hashbrowns I prefer the O'Brien ones
- 1 1/2 cups sour cream
- 10.5 oz cream of chicken soup
- 1 cup butter divided half for dish, half for topping
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 2 cups cheddar cheese shredded
Topping
- 2 cups corn flakes crushed
- butter
Instructions
- Preheat Oven to 350
- Spray 9x13 dish
- Place in frozen hash browns. You can use O'Brien which I prefer however I have a few picky kids so at times I just use regular diced hash browns.
- Then mix in condensed cream of chicken soup, sour cream and 4 tbsp of melted butter, onion powder, garlic, black pepper and cheese in the hash browns
- Take 2 cups of corn flakes and place them in a zip loc baggie and crush them add 4 tbsp of butter to this flakes and shake bag until coated.
- Once coated add the topping to the potatoes and cover with foil.
- Bake at 350 for 35-45 mins until bubbly
- Serve immedately
Video
Notes
Crazy Busy Mama Hack:
You can make this dish ahead of time if you are busy the day of and store in fridge over night. I would recommend keeping the corn flake topping off the dish until you are ready to bake.
You may need to add 7-10 minutes to the bake time to ensure Cheesy Hash Brown Casserole is heated to center and bubbly.
You can even add diced ham to this and make it a complete meal!
Nutrition
Serving: 1cupCalories: 546kcalCarbohydrates: 29gProtein: 11gFat: 44gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 118mgSodium: 715mgPotassium: 402mgFiber: 2gSugar: 2gVitamin A: 1454IUVitamin C: 10mgCalcium: 267mgIron: 4mg
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