Hash Brown Casserole with Corn Flakes
Cheesy hash brown casserole with creamy shredded potatoes & a crisp, buttery Corn Flake topping. Classic funeral potatoes perfect for a crowd!
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Servings: 12 cups
Calories: 525kcal
Ingredients
- 30 ounces frozen hash browns thawed
- 1/2 cup salted butter melted
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cloves garlic minced
- 1/2 cup yellow onion minced
- 10.5 ounces cream of chicken soup
- 1 pint sour cream
- 2 cups sharp cheddar cheese
Corn Flake Topping:
- 2 cups Corn Flakes slightly crushed
- 1/4 cup salted butter melted
Instructions
- Pre-heat the oven to 350°F, and add your Corn Flakes to a quart-sized plastic bag. Then crush them up with either your hands or a rolling pin.
- Combine the hash browns, melted butter, salt, pepper, minced garlic and onion, cream of chicken soup, sour cream, and shredded cheese in a large mixing bowl.
- Spread the potato mixture in a greased 13×9 baking dish.
- Mix together the slightly crushed Corn Flakes and melted butter in a smaller mixing bowl.
- Sprinkle the buttery Corn Flakes over the top of the casserole.
- Bake your hash brown casserole at 350°F for about 1 hour, ’til bubbly and golden brown.
- Serve while warm.
Video
Notes
How do you store leftover hash brown casserole?
Allow the casserole to cool completely to room temperature. Cover the baking dish tightly with aluminum foil or transfer individual portions into an airtight container. Store in the refrigerator for up to 3 to 4 days.
Nutrition
Serving: 1cup | Calories: 525kcal | Carbohydrates: 29g | Protein: 13g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 741mg | Fiber: 3g | Sugar: 3g
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