Crunchy Hash Brown Casserole
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Description
A cheesy potluck favorite with a crispy cornflake crust.
Ingredients
- 1 stick salted butter, divided
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 (16 ounce) container sour cream
- 1 teaspoon ground black pepper
- 1 (2 pound) package frozen hash brown potatoes, thawed
- 3 cups shredded Cheddar cheese
- 1 ½ cups crushed cornflakes, or to taste
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C).
- 2. Melt 4 tablespoons butter in a skillet over medium heat. Add onion and cook until starting to brown, 3 to 5 minutes. Add garlic and cook for 2 minutes more.
- 3. Transfer mixture to a large bowl; add cans of soup, sour cream, and pepper. Mix to combine. Stir in hash browns and 2 1/2 cups Cheddar cheese until combined. Place in a 9x13-inch casserole dish and top with remaining cheese.
- 4. Melt remaining 4 tablespoons butter and combine with cornflakes. Place on top of casserole.
- 5. Bake in the preheated oven until bubbly around the edges and cornflakes are lightly browned, about 45 minutes.
Nutrition Facts
serving: 1 9x13-inch casserole
calories: 372.2 kcal
carbohydrates: 19.8 g
protein: 11.2 g
saturated fat: 18.4 g
cholesterol: 70.7 mg
sodium: 607.1 mg
fiber: 1.3 g
sugar: 0.7 g
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