Ingredients
Scale
- 30 ounces frozen shredded hashbrowns, thawed
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup melted butter
- 1/2 cup chopped onion
- 2 cups shredded cheddar cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups crushed cornflakes cereal
- 1/4 cup melted butter, for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine thawed hashbrowns, cream of chicken soup, sour cream, melted butter, onion, 1 1/2 cups cheddar cheese, salt, and pepper. Mix well.
- Pour the hashbrown mixture into the prepared baking dish, spreading evenly.
- In a separate bowl, combine crushed cornflakes cereal and melted butter for the topping. Sprinkle evenly over the hashbrown mixture.
- Sprinkle the remaining 1/2 cup cheddar cheese over the cornflake topping.
- Bake in the preheated oven for 45 minutes, or until golden brown and bubbly.
- Let stand for 5-10 minutes before serving.
Notes
For a spicier version, add a dash of hot sauce or some diced jalapeños to the hashbrown mixture. You can substitute the cream of chicken soup with cream of mushroom or celery soup. This casserole can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking. If baking from cold, add an extra 10-15 minutes to the baking time. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 75mg