Cheesy Hashbrown Casserole
Hashbrown Casserole Ingredients
- 2 lb frozen hashbrowns (cubed)
- 16 oz sour cream
- 2 cup shredded cheddar cheese (I use Cabot Seriously Sharp Cheddar)
- 1 can (10 ½ oz ) cream of chicken soup
- 1 tsp kosher salt
- ¼ tsp black pepper
- 2 Tbsp minced onion
- ¾ cup melted butter,divided
- 2 cup corn flakes, crushed
Hashbrown Casserole Instructions
Preheat oven to 350 degree F.
In a large mixing bowl, combine frozen hashbrowns, sour cream, cheese, soup, salt, pepper, onion and ½ cup of the melted butter. Mix until thoroughly combined. Pour into a 13x9 baking dish.
In a small bowl, combine remaining ¼ cup melted butter with crushed corn flakes. Sprinkle over top of casserole.
Cover dish with foil and bake for about 60 minutes. Remove foil and bake an additional 5-10 minutes to add some crunch to the topping. Serve and enjoy!
Notes
*May be prepared ahead of time and stored in refrigerator. If doing this, the hashbrowns will be thawed. You can now bake it for about 45 minutes covered, and 5 minutes uncovered. ENJOY the Cheesy Hashbrown Casserole !!!
Cheesy Hashbrown Casserole Video :
