Hashbrown Casserole

Name: Hashbrown Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Cuisine: American
Ingredients: Frozen hashbrowns; 1 1/2 cups sour cream (two 3/4 cups); 1 can (10.5 oz) cream of chicken soup; 1 cup shredded cheddar cheese; Four tablespoons of butter; 1 medium onion, diced; Salt and freshly ground black pepper, to taste; 1 cup cornflakes, crushed, mixed with 2 tbsp melted butter

The cheesy, comforting potato casserole crowned with a buttery, crunchy cornflake topping.

Total time

60 min

Serves

8

Difficulty

Medium

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As seen on Episode 230

The pantry

kitchen

Essentials · serves 8

Frozen hashbrowns 1 1/2 cups sour cream (two 3/4 cups) 1 can (10.5 oz) cream of chicken soup 1 cup shredded cheddar cheese Four tablespoons of butter 1 medium onion, diced Salt and freshly ground black pepper, to taste 1 cup cornflakes, crushed, mixed with 2 tbsp melted butter

·

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The preparation

6 steps, about 60 minutes start to finish.

01
Preheat oven to 350°F
02
Mix thawed hashbrowns, sour cream, soup, cheese, melted butter, and onion
03
Season with salt and pepper
04
Spread in baking dish
05
Top with crushed cornflakes and more butter
06
Bake until golden and bubbly

lightbulb The chef's notes

“Thaw and pat the hashbrowns dry so the casserole sets up creamy instead of watery. The buttered cornflakes go on just before baking so they crisp golden rather than turning soft in the mix.”

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