Hash Brown Potato Casserole

Hash Brown Potato Casserole

This Hash Brown Potato Casserole is one of my all-time favorite potato recipes. The recipe can be found in a lot of southern church cookbooks back home. I remember the first time my mama made this for our family, and how weird I thought it sounded that this casserole has corn flakes on top of it?!?!

I have never been a picky eater and even as a young girl I would be willing to try new things, although a lot of it depended on whether mama liked it or not. I’m so glad I tried this casserole!! If I were a picky eater, I would have never know that corn flakes would be so delicious on top of potatoes!

For my recipe, I cut way back on the amount of butter used in the original recipe. I find that too much butter makes it too greasy and really masks the flavors of the hash brown potatoes.

Here’s how I make the Hash Brown Potato Casserole:

Hash Brown Potato Casserole: hash brown potatoes and onions, mixed in a creamy sour cream and cheese mixture, baked and topped with buttery corn flakes. | TheMountainKitchen.com

Preheat oven to 350 degrees F.  

Heavily butter a 9 x 12 casserole dish, making sure that the sides and corners are coated too.

In a large bowl, combine hash browns, cream of chicken soup, sour cream, chopped onion, cheese, salt, and pepper. Pour the potato mixture in the prepared casserole dish.

Bake covered in preheated oven for 45 minutes. After 45 minutes, in a medium bowl, melt butter and add the corn flakes to the melted butter. Stir to coat the flakes.

Hash Brown Potato Casserole: hash brown potatoes and onions, mixed in a creamy sour cream and cheese mixture, baked and topped with buttery corn flakes. | TheMountainKitchen.com

Uncover the casserole and sprinkle the mixture over the top of the casserole. Bake uncovered for an additional 10 to 15 minutes until the corn flakes are crispy and golden brown.

Caution! This stuff is piping hot when you take it out of the oven, so try to control your hunger pangs until it has cooled for about 10 to 15 minutes.

Hash Brown Potato Casserole: hash brown potatoes and onions, mixed in a creamy sour cream and cheese mixture, baked and topped with buttery corn flakes. | TheMountainKitchen.com

To go along with the potato casserole we had country-style ribs, baked in the oven, using David’s Rub and finishing off the sauce we had for the brisket sandwiches.

Hash Brown Potato Casserole: hash brown potatoes and onions, mixed in a creamy sour cream and cheese mixture, baked and topped with buttery corn flakes. | TheMountainKitchen.com

Hash Brown Potato Casserole: hash brown potatoes and onions, mixed in a creamy sour cream and cheese mixture, baked and topped with buttery corn flakes. | TheMountainKitchen.com

I always make this casserole for David’s sister when she visits. I thought of her when I made it last week and texted her a picture of it. Too bad I couldn’t share it with her.

Maybe next time…

Hash Brown Potato Casserole: hash brown potatoes and onions, mixed in a creamy sour cream and cheese mixture, baked and topped with buttery corn flakes. | TheMountainKitchen.com
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5 from 1 vote

Hash Brown Potato Casserole

Hash Brown Potato Casserole: hash brown potatoes and onions, mixed in a creamy sour cream and cheese mixture, baked and topped with buttery corn flakes.
Course Brunch, Side Dish
Cuisine American
Keyword casserole, Hash Brown, potato
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 375kcal

Ingredients

  • 2 pound package frozen hash brown potatoes thawed
  • ½ cup onion diced
  • 2 cups extra-sharp cheddar cheese shredded
  • 2 cups Corn Flakes Cereal crushed
  • 4 tablespoons unsalted butter melted + enough to grease the bottom of the baking dish
  • 10.75 ounces condensed cream of chicken soup
  • 8 ounces sour cream
  • Kosher Salt and fresh cracked black pepper to taste

Instructions

  • Preheat oven to 350 degrees F.
  • In a large bowl, combine hash browns, cream of chicken soup, sour cream, chopped onion, cheese; season salt and pepper to taste.
  • Place mixture in a heavily buttered casserole dish, making sure that the sides/corners are coated too.
  • Bake covered in preheated oven for 45 minutes.
  • Melt butter; add to crushed corn flakes. Stir to coat the flakes.
  • Uncover the casserole and sprinkle the corn flake mixture over the top of the casserole. Bake uncovered for an additional 10 to 15 minutes until the corn flakes are crispy and slightly browned.
  • Caution! This stuff is piping hot when you take it out of the oven, so try to control your hunger pangs until it has cooled for about 10 to 15 minutes.

Notes

Recipe adapted from a Church Cookbook

Nutrition

Calories: 375kcal | Carbohydrates: 30g | Protein: 11g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 62mg | Sodium: 542mg | Potassium: 435mg | Fiber: 1g | Sugar: 2g | Vitamin A: 830IU | Vitamin C: 11.8mg | Calcium: 256mg | Iron: 3.8mg
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Some photos updated 7/11/2017.

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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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2 thoughts on “Hash Brown Potato Casserole”

  • 5 stars
    Debbie, you put a whole lot of work in presenting the recipes online . They are just so tasty. Keep up the good work and thank you for sharing your life and recipes with me. I really do appreciate all you do.

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