Cheesy Hashbrown Potatoes
This classic cheesy hashbrown potatoes recipe is a holiday favorite. Our semi-homemade recipe is made with frozen cubed hashbrowns, cream of chicken soup, cheddar cheese, and a corn flakes topping.
Prep 5 minutes
Cook 55 minutes
Total 1 hour
Fat 42
Carbs 26
Protein 11
Yield 10
Ingredients
- 16 oz. sour cream
- 10.5 oz. can cream of chicken soup
- 1 tablespoon dried minced onion or 1 teaspoon onion powder
- 1 tablespoon fresh parsley chopped
- ½ teaspoon kosher salt
- 1 teaspoon black pepper
- 32 oz. bag cubed hash browns frozen
- 2.5 cups shredded cheddar cheese divided
- 1.5 cups corn flake cereal crushed
- ¼ cup butter melted
Instructions
- First, preheat the oven to 350ºF and spray a 9x13-inch casserole dish with nonstick cooking spray.
- In a large bowl, whisk together the sour cream, cream of chicken soup, dried onion, fresh parsley, salt, and pepper.
- Add the hash browns and 2 cups of cheddar cheese and mix to combine.
- Pour the mixture into the prepared baking dish and pat it into an even layer. Top with the remaining ½ cup of cheddar cheese.
- In a small bowl, combine the crushed corn flakes and melted butter.
- Sprinkle the corn flake topping over the casserole.
- Bake in a preheated oven for 50-55 minutes, or until the cheese is melted and bubbling and the potatoes are fork tender.
- Garnish with fresh parsley and serve warm.
- Store any leftover casserole in an airtight container in the fridge for up to three days.
Watch it
Nutrition Facts
Calories: 518kcal | Carbohydrates: 26g | Protein: 11g | Fat: 42g | Fiber: 2g | Sugar: 5g