A creamy, cheesy hashbrown casserole topped with a golden crunchy crust.
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Calories: 480kcal
Equipment
- Mixing Bowl
- 9x13-inch baking dish
- Oven
Ingredients
- 30 oz frozen shredded hashbrowns, thawed
- 2 cups shredded cheddar cheese
- 10.5 oz cream of chicken soup
- 1 cup sour cream
- 0.25 cup unsalted butter, melted
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups crushed cornflakes
- 3 tablespoons butter, melted (for topping)
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Mix hashbrowns, cheese, soup, sour cream, butter, salt, and pepper until well combined.
- Spread mixture evenly into the prepared baking dish.
- Mix crushed cornflakes with melted butter and sprinkle evenly over the top.
- Bake for 45–55 minutes until bubbly and golden.
Notes
Add the topping just before baking for maximum crunch.
Nutrition
Calories: 480kcal | Carbohydrates: 36g | Protein: 16g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 75mg | Sodium: 780mg | Potassium: 520mg | Fiber: 3g | Sugar: 3g | Vitamin A: 18IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 10mg