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hash brown casserole recipe

hash brown casserole recipe
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Ingredients

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  • 1 package (30 oz) frozen shredded hash browns, thawed
  • 1/2 cup unsalted butter, melted
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 container (16 oz) sour cream
  • 1/2 cup finely diced yellow onion
  • 2 cups shredded sharp cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups crushed cornflakes (for the topping)
  • 2 tablespoons melted butter (for the topping)

Instructions

  1. Step 1: Oven and Pan Preparation: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with non-stick cooking spray or a little bit of butter to ensure the potatoes don’t stick to the sides.
  2. Step 2: Mixing the Creamy Base: In a large mixing bowl, combine the melted butter, cream of chicken soup, sour cream, diced onions, salt, and black pepper. Stir everything together until the mixture is smooth and well-incorporated.
  3. Step 3: Folding in Potatoes and Cheese: Add the thawed shredded hash browns and the shredded cheddar cheese to the bowl. Use a large spatula to gently fold the potatoes into the creamy mixture until every shred is evenly coated with sauce and cheese.
  4. Step 4: Assembling the Casserole: Spread the potato mixture evenly into the prepared baking dish. Smooth the top with your spatula so it cooks evenly. In a small separate bowl, toss the crushed cornflakes with the remaining 2 tablespoons of melted butter and sprinkle them over the top of the potatoes.
  5. Step 5: Baking to Golden Perfection: Place the dish in the center rack of the oven. Bake for 45 to 50 minutes, or until the edges are bubbling and the cornflake topping is a beautiful golden brown color. Remove from the oven and let it sit for 5 minutes before serving.

Find it online: https://www.yucolor.com/breakfast/hash-brown-casserole-recipe/