Description
A creamy, cheesy potato casserole that’s a favorite at gatherings and potlucks, often topped with a crunchy layer.
Ingredients
Scale
- 30 oz frozen hash browns, thawed
- 1 can (10.5 oz) cream of chicken soup
- 2 cups sour cream
- 2 cups shredded cheese (sharp cheddar recommended)
- 1/4 cup melted butter
- Salt and pepper to taste
- 1 cup cornflakes or crushed Lays chips for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine thawed hash browns, cream of chicken soup, sour cream, shredded cheese, melted butter, salt, and pepper. Mix well.
- Spread the potato mixture evenly in a greased baking dish.
- In a separate bowl, mix cornflakes (or chips) with a bit of melted butter, and sprinkle over the potato mixture.
- Bake for 45 minutes, or until hot and golden brown on top.
Notes
You can assemble the casserole a day in advance. Just wait to add the topping until right before baking. Leftovers can be kept in the fridge for up to four days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 2g
- Sodium: 660mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg