Description
A creamy, cheesy hashbrown casserole topped with buttery corn flakes for the ultimate comfort food. Perfect for potlucks, holiday gatherings, and family dinners, this crowd-pleasing dish is rich, satisfying, and easy to prepare.
Ingredients
Scale
- 1 package (30 oz) frozen shredded hashbrowns, thawed
- 2 cups sour cream
- 2 cans (10.5 oz each) cream of chicken soup
- 1/2 cup unsalted butter, melted
- 2 cups sharp cheddar cheese, freshly grated
- 1 small onion, finely diced
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups corn flakes, lightly crushed (or 1 cup panko bread crumbs)
- 1/4 cup unsalted butter, melted (for topping)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Press thawed hashbrowns gently in a colander to remove excess moisture.
- In a large bowl, mix sour cream, cream of chicken soup, melted butter, diced onion, garlic powder, salt, and pepper until smooth.
- Stir in grated cheddar cheese, reserving 1/2 cup if desired for topping.
- Fold in hashbrowns gently until evenly coated.
- Spread mixture evenly into the prepared baking dish.
- Combine crushed corn flakes with melted butter and sprinkle evenly over the casserole.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake an additional 15–20 minutes until golden brown and bubbly.
- Let rest for 5–10 minutes before serving.
Notes
- Thaw and drain hashbrowns thoroughly to prevent excess moisture.
- Freshly grated cheese melts better than pre-shredded varieties.
- For a vegetarian version, use cream of mushroom or celery soup.
- Prepare up to 24 hours ahead and refrigerate before baking.
- Store leftovers in the refrigerator for 3–4 days or freeze unbaked for up to 3 months.
Nutrition
- Serving Size: 1 portion (1/12 of casserole)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 55 mg