Description
A creamy and cheesy hashbrown casserole that is easy to prepare and perfect for any meal.
Ingredients
Scale
- 10¾ ounces cream of chicken soup (1 can)
- 8 ounces shredded cheddar cheese (about 2 cups loosely shredded)
- ¾ cup sour cream
- 20 ounces shredded hash browns
- Optional Topping: 1½ cups corn flakes, slightly crushed
- ¼ cup butter, melted
Instructions
- Preheat oven to 350°F and spray an 11 x 7-inch baking dish with nonstick cooking spray.
- In a large mixing bowl, combine cream of chicken soup, sour cream, and shredded cheddar cheese. Stir until well combined.
- Add shredded hash browns and mix thoroughly.
- Spread mixture evenly into the prepared baking dish.
- In a small bowl, mix crushed corn flakes with melted butter.
- Sprinkle evenly over the hash brown mixture.
- Bake for 1 hour, or until the hash browns are tender and heated through.
Notes
- Use 2 cups freshly shredded cheese or an 8-ounce bag of pre-shredded cheese.
- Add ¼ cup chopped onion for extra flavor.
- Replace bacon or ham with ½ cup cooked and crumbled beef if adding meat.
- Crushed buttery crackers can be used instead of corn flakes for topping.
- Refrigerated hash browns may be used.
- Light sour cream may be substituted.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 559mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 59mg
Keywords: Hashbrown Casserole