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Cheesy Hashbrown Potato Casserole

A creamy and cheesy casserole made with frozen hash browns, sour cream, and topped with a crunchy corn flake crust. Perfect for weeknight dinners or potlucks.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 32 oz Frozen hash browned potatoes Thawed slightly for easier mixing
  • 1 cup Sour cream
  • 10.5 oz Cream of chicken soup Can substitute with cream of mushroom soup
  • 2 cups Shredded cheese Cheddar or your choice
  • 2 cups Corn flakes Crushed for topping
  • ½ cup Butter Melted, for mixing with corn flakes
  • 1 teaspoon Salt Adjust to taste
  • ½ teaspoon Pepper Adjust to taste

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix together the frozen hash browns, sour cream, cream of chicken soup, shredded cheese, salt, and pepper.
  3. Pour the mixture into a greased baking dish.
  4. Melt butter and mix with corn flakes, then sprinkle over the top of the casserole.
Baking
  1. Bake for 45 minutes until golden and bubbly.
Serving
  1. Cut into squares and serve warm.

Notes

Thaw hash browns for easier mixing and use your favorite cheese for added flavor. For a crispier top, add extra crushed corn flakes before baking. To add protein, stir in cooked bacon or ground beef.