Hash Brown Casserole
This hash brown casserole makes the perfect comfort food for breakfast! This casserole is bubbling with soft potatoes in a rich, cheesy sauce. The finishing touch of crispy cornflakes makes for the ideal texture combination, perfection in every bite!
Ingredients
- 1 10.5-ounce can cream of chicken soup
- 8 oz sour cream
- 1/2 cup butter melted, divided
- 1 garlic clove minced
- ½ cup finely diced onion
- 1 tsp salt
- ¼ tsp ground black pepper
- 2 cups shredded cheddar cheese divided
- 32 oz frozen hash brown potatoes thawed
- 1 cup crushed cornflakes
Instructions
- Preheat the oven to 350°F.
- In a bowl, mix cream of chicken soup, 1 cup of cheese, sour cream, ½ of the melted butter, garlic, onion, salt, and pepper.
- Transfer the potatoes to a 9x13-inch baking dish.
- Top the potatoes with the creamy mix.
- Top the dish with 1 cup of cheese, then sprinkle cornflakes on top. Drizzle the cornflakes with the remaining butter.
- Bake until hot and bubbly, with the cheese lightly browned, for 45 to 60 minutes.
- Serve and enjoy, friends!
Notes
- Store leftovers. Store leftover hash brown casserole in an airtight container in the fridge for up to 3 days. To warm up the leftover casserole, place it in the oven or air fryer until it is reheated and crispy.
- Freeze-baked casserole. Place the baked casserole in a freezer-safe container and store it in the freezer for up to 3 months. Reheat: Warm the casserole in the oven at 350°F for 45 minutes or until warmed through.
- Freeze unbaked. Assemble the casserole in a freezer-safe baking dish. Freeze without baking and keep for up to 3 months. Reheat: Add the casserole directly into the oven. Bake at 350°F for 1 hour, covered with aluminum foil, and then 30 minutes uncovered.
- Make ahead. Assemble the unbaked casserole in the baking dish without the cornflakes. Store in the fridge, tightly wrapped, for up to 2 days. Top with cornflakes and butter and bake as usual.