Easy Hash Brown Casserole
This easy Hash Brown Casserole combines tender shredded potatoes, cheddar cheese, sour cream, and cream of mushroom soup under a crispy, buttery cornflake topping. It is a comforting side dish for holidays, potlucks, family dinners, and weekend breakfasts.
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Servings: 12 servings
Calories: 454kcal
Ingredients
- 1 32-ounce bag frozen shredded hash browns, do not thaw
- 2 cups shredded cheddar cheese
- 1 10-ounce can condensed cream of mushroom soup
- 2 cups sour cream
- Salt and black pepper, to taste
- 2 cups cornflakes cereal, crushed
- ½ cup 1 stick butter, melted
Directions
- Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
- Add the frozen hash browns and shredded cheddar cheese to the prepared baking dish. Season lightly with salt and black pepper.
- In a medium bowl, stir together the condensed cream of mushroom soup and sour cream until smooth.
- Add the soup mixture to the baking dish and stir until evenly combined with the frozen hash browns and cheese.
- Sprinkle the crushed cornflakes evenly over the casserole. Pour the melted butter evenly over the cornflake topping.
- Bake uncovered for 45 minutes, until the casserole is hot and bubbly and the cornflake topping is golden brown.
- Let rest for 5 minutes before serving.
Notes
- Add the hash browns directly from the freezer. Do not thaw them before assembling the casserole.
- Cream of chicken soup may be substituted for the cream of mushroom soup.
- Season lightly with salt since the condensed soup and cheddar cheese already contain salt.
Nutrition Facts
Serving: 1 serving | Calories: 454 kcal | Carbohydrates: 33 g | Protein: 19 g | Fat: 28 g | Saturated Fat: 12 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 9 g | Cholesterol: 54 mg | Sodium: 2077 mg | Potassium: 610 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 848 IU | Vitamin C: 8 mg | Calcium: 193 mg | Iron: 4 mg
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