Hashbrown Casserole
A hearty and scrumptious casserole made with hash brown potatoes, cheddar cheese and sour cream.
YIELD
2 servingsPREP
10 minCOOK
50 minREADY
60 minThis is the hashbrown casserole that shows up at every potluck, brunch, and holiday table because it’s ridiculously rich, creamy, and nobody can stop eating it.
Frozen hashbrown cubes get tossed with a luxurious mixture of cream of chicken soup, sharp cheddar cheese, and tangy sour cream, then topped with buttery corn flakes for crunch.
The original recipe warns it might overflow a 13×9 pan (it’s that generous), but that’s part of its charm.
Bake until golden and bubbly, and watch it disappear faster than you can say “comfort food."
Pro Tips
- Use a deeper 9×13 baking dish or place a sheet pan underneath to catch any overflow
- Thaw frozen hashbrowns slightly and press out excess moisture for the creamiest texture
- Make it a day ahead and refrigerate unbaked, then bake fresh when needed
Ingredients
Directions
Line 13X9 pan with potatoes. Mix next 6 well. Spoon over potatoes. Top with flakes. Use vegetable peeler to slice stick butter over the top; covering as much as you can.
Bake at 350℉ (180℃) for 50 min. Really need to use a bigger pan as it usually runs over, but this is the size from the original recipe. This is very richer and creamy, everyone loves it!
Comments
