Cheesy Hash Brown Casserole

5 from 4 votes

Cheesy Hash Brown Casserole

This cheesy hashbrown casserole is the crazy delicious, almost addictive result of a marriage of cheese and shredded hashbrowns. Whether it’s served as part of breakfast or brunch or as a delicious side dish to dinner, you can’t go wrong with such a crowd-pleasing recipe!

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Brunch, Casserole, Side Dish

Cuisine: American, Southern

Servings:

Calories: 293kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

For The Casserole

1 20 oz pkg refrigerated hash browns
1 10.5 oz can cream of chicken soup
2 cups shredded cheddar cheese
3/4 cup sour cream
1/4 cup minced white onion
1/4 cup butter melted

For The Crunchy Topping

1 1/2 cups corn flakes cereal roughly crushed
2 tbsp melted butter

US Customary - Metric

Instructions

In a large mixing bowl, add all of the hash brown ingredients. Use a spatula and stir until they're all evenly combined.
1 20 oz pkg refrigerated hash browns, 1 10.5 oz can cream of chicken soup, 2 cups shredded cheddar cheese, 3/4 cup sour cream, 1/4 cup minced white onion
Spray a casserole dish with non stick cooking spray, and then transfer the hash brown mixture to it. Use a spatula to evenly spread the mixture out.
In a medium mixing bowl, whip together the topping ingredients- until evenly combined.
1/4 cup butter, 1 1/2 cups corn flakes cereal
Spread the corn flake topping evenly out over the casserole. Bake the dish at 350 degrees for 45 minutes, or until the casserole is hot & bubbly and the corn flake topping is golden brown.

Notes

I highly recommend the onions but you could skip them if you don’t like onions. You could also add some extra veggie action with a quarter cup of diced green bell pepper.
For an extra cheesy bite, stir extra shredded cheddar cheese right into the topping.
Let the casserole rest a couple minutes so it firms up a bit.

Nutrition