Hash Brown Potato Casserole
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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
Author David & Debbie Spivey

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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