Prep Time: 10 mins | Cook Time: 45 mins | Cool Time: 10 mins | Total Time: 1 hr 5 mins | Yield: 12 Servings
You will surely love this incredible casserole! It is creamy, cheesy, and insanely delicious! If you are having friends over, then this is the best recipe to try. With 12 servings, this casserole can feed a crowd! A must-try recipe indeed. Enjoy!
Ingredients:
2 c shredded cheddar cheese
24 oz. frozen diced hash browns (cubed or diced, not shredded), thawed
1/3 c butter, melted
1 tsp salt
1 tsp onion powder
1 can (10.5 ounces) cream of chicken soup
2 c sour cream
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to the inside of a 9×13-inch glass baking dish.
Add onion powder, cream of chicken soup, 1/3 cup melted butter, salt, and sour cream into a large mixing bowl. Stir everything until well incorporated.
Add the hash browns and shredded cheddar cheese. Stir until well blended.
Transfer the mixture to the prepared baking dish and spread it evenly.
In another mixing bowl, add the crushed corn flakes and 1/2 cup of melted butter. Stir until well blended. Transfer the mixture into the mixture in the baking dish and spread it evenly.
Place the baking dish in the preheated oven and bake the casserole for about 45 minutes or until the top turns golden brown.
Remove the casserole from the oven and allow them to cool for at least 10 minutes at room temperature.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Feel free to use fresh potatoes in this recipe in exchange for hash browns.
Nutrition Facts:
Amount Per Serving: CALORIES: 467 | TOTAL FAT: 38g | SATURATED FAT: 17g | TRANS FAT: 1g | UNSATURATED FAT: 16g | CHOLESTEROL: 77mg | SODIUM: 963mg | CARBOHYDRATES: 27g | FIBER: 2g | SUGAR: 3g | PROTEIN: 8g
Ingredients
- 2 c shredded cheddar cheese
- 24 oz. frozen diced hash browns (cubed or diced, not shredded), thawed
- 1/3 c butter, melted
- 1 tsp salt
- 1 tsp onion powder
- 1 can (10.5 ounces) cream of chicken soup
- 2 c sour cream
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to the inside of a 9x13-inch glass baking dish.
Add onion powder, cream of chicken soup, 1/3 cup melted butter, salt, and sour cream into a large mixing bowl. Stir everything until well incorporated.
Add the hash browns and shredded cheddar cheese. Stir until well blended.
Transfer the mixture to the prepared baking dish and spread it evenly.
In another mixing bowl, add the crushed corn flakes and 1/2 cup of melted butter. Stir until well blended. Transfer the mixture into the mixture in the baking dish and spread it evenly.
Place the baking dish in the preheated oven and bake the casserole for about 45 minutes or until the top turns golden brown.
Remove the casserole from the oven and allow them to cool for at least 10 minutes at room temperature.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. Feel free to use fresh potatoes in this recipe in exchange for hash browns.
