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Cheesy Hashbrown Potato Casserole

A comforting and creamy dish made with hashbrowns, sour cream, and cheddar cheese, perfect for any meal.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 package frozen hashbrowns
  • 1 cup sour cream
  • 1 can cream of chicken soup
  • 2 cups shredded cheddar cheese divided
  • 1/2 cup melted butter
  • 1 cup corn flakes
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the hashbrowns, sour cream, cream of chicken soup, 1 1/2 cups of cheddar cheese, melted butter, salt, and pepper.
  3. Mix until well combined and pour into a greased 9x13 inch baking dish.
  4. In a small bowl, mix the remaining cheese with corn flakes and sprinkle over the top of the casserole.
  5. Bake for 45-50 minutes, or until the top is golden brown and crispy.
  6. Let cool slightly before serving.

Notes

For a creamier texture, use extra sour cream or cream of chicken soup. You can substitute with different types of cheese for variation. Store leftovers in an airtight container for up to 3 days in the fridge or up to 2 months in the freezer.