Description
A comforting and creamy casserole made with shredded potatoes, cheese, sour cream, and a crispy buttery topping. A classic side dish often served at family gatherings, holidays, and potlucks.
Ingredients
Scale
- 1 (30 oz) bag frozen shredded hash browns, thawed
- 1 (10.5 oz) can cream of chicken soup
- 2 cups sour cream
- 2 cups shredded cheddar cheese
- 1/2 cup chopped onion
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1/2 cup melted butter (for filling)
- 2 cups crushed cornflakes
- 1/4 cup melted butter (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix together cream of chicken soup, sour cream, 1/2 cup melted butter, chopped onion, garlic powder, salt, and pepper.
- Stir in the shredded cheddar cheese and thawed hash browns until evenly combined.
- Spread the mixture into the prepared baking dish.
- In a separate bowl, mix the crushed cornflakes with 1/4 cup melted butter.
- Sprinkle the buttery cornflakes evenly over the top of the casserole.
- Bake uncovered for 45–50 minutes, or until hot and bubbly with a golden topping.
Notes
- You can substitute cream of mushroom soup for a vegetarian version.
- Top with green onions or chives for extra flavor and color.
- Leftovers reheat well and can be frozen for future use.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 360
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg
Keywords: funeral potatoes, cheesy hashbrown casserole, potluck side dish, comfort food, holiday casserole