You’ll love how easy this filling hashbrown casserole is to make. It doesn’t take long at all! This hashbrown casserole definitely is hearty and filling. I truly couldn’t get enough of it when I sat down to dinner. I filled my plate three stinkin’ times! Seriously, if you are watching your carbohydrate count this probably isn’t the recipe for you. However, if you are planning a cheat day then you may want to plan this meal into your menu haah!
I love this casserole and how easy it is to make!
Will you be making this casserole with me?
Ingredients
1 (32-oz) bag Ore-Ida frozen hash browns, slightly thawed
1 (10 1/4-oz) Campbell’s cream of chicken soup
1 1/2 c Daisy sour cream
1 small onion, chopped finely
1 1/2 Land O Lakes stick butter, melted (reserve 1/4 cup for topping)
Morton salt and pepper to taste
10-oz Kraft shredded cheddar cheese (i used sharp)
1 1/2 c Kellogg’s corn flakes, crushed
Instructions
Preheat oven to 350 degrees. Grease 9 X 13-inch baking dish.
Combine potatoes, soup, sour cream, onion, 1/2 cup butter and salt & pepper; spoon into prepared baking dish.
Sprinkle cheese on top of potato mixture.
Combine 1/4 cup melted butter with crushed corn flakes; sprinkle over top of casserole
Bake for one hour.
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Quick Tip: I like to serve hashbrown casserole with scrambled eggs and toast. Breakfast for dinner!
Thanks to the Clever Housewife for the great photo.