Description
Hash Brown Casserole gives your breakfast table a hearty, crowd-pleasing centerpiece that saves precious morning time. Perfectly prepped the night before, this cheesy potato dish delivers comfort straight from your oven with minimal morning effort.
Ingredients
Scale
Main Ingredients:
- 1 (30 ounces) frozen shredded hash browns, thawed
- 2 cups shredded cheddar cheese
- 1 pint sour cream
- 1 (10.75 ounces) condensed cream of chicken soup
Supporting Ingredients:
- ½ cup butter
- ½ cup chopped onion
- ½ teaspoon salt
- ¼ teaspoon black pepper
Topping Ingredients:
- 2 cups corn flakes, crushed
- ¼ cup butter, melted
Instructions
- Thaw the entire 30-ounce package of frozen hash browns completely. Pat them dry with paper towels to remove excess moisture.
- Pour ½ cup melted butter into a spacious mixing bowl. Whisk until smooth and slightly cooled.
- Add the full can of cream of chicken soup, 1 pint sour cream, and ½ cup chopped onion to the butter. Blend ingredients until uniformly combined.
- Incorporate 1 ½ cups shredded cheddar cheese, ½ teaspoon salt, and ¼ teaspoon black pepper. Fold gently to distribute seasonings evenly.
- Thoroughly grease a 9×13 inch baking dish with cooking spray or butter.
- Transfer the hash brown mixture into the prepared dish. Spread the mixture smoothly and evenly with a spatula.
- Cover the dish tightly with plastic wrap and refrigerate overnight or for at least 8 hours.
- Crush 2 cups of corn flakes inside a sealed plastic bag using a rolling pin. Crush until they become fine, consistent crumbs.
- Melt ¼ cup butter in a small microwave-safe bowl for 20-30 seconds.
- Pour melted butter over crushed corn flakes. Stir until corn flakes are completely coated.
- Remove the casserole from the refrigerator 30 minutes before baking to reduce temperature shock.
- Preheat your oven to 350F (175C). Position the rack in the center of the oven.
- Sprinkle the remaining ½ cup cheddar cheese across the top of the casserole.
- Distribute the buttered corn flake crumbs uniformly over the cheese layer.
- Bake for 45-55 minutes at 350F until the top becomes golden brown and the internal temperature reaches 165F (74C).
- Allow the casserole to rest for 5-10 minutes before serving. This helps the dish set and makes cutting easier.
Notes
- Thaw hash browns completely to prevent excess moisture that can make the casserole soggy.
- Grate fresh cheese instead of using pre-shredded for better melting and richer flavor.
- For a gluten-free version, swap corn flakes with crushed gluten-free crackers or potato chips.
- Make this vegetarian by replacing cream of chicken soup with cream of mushroom or celery soup.
- Prep Time: 9 hours
- Cook Time: 55 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 75 mg