Hash Brown Casserole with Corn Flakes
How to make hash brown casserole with Corn Flakes, filled with cheesy shredded potatoes and a crispy topping. Quick and easy side dish recipe.
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Servings: 12
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.
- In a large bowl, combine the hash browns, melted butter, salt, pepper, minced garlic and onion, cream of chicken soup, sour cream, and shredded cheese.
- Spread the potato mixture in a greased 9x13 baking dish.
- In a smaller mixing bowl, mix together the slightly crushed Corn Flakes and melted butter.
- Sprinkle the buttery Corn Flakes over the top of the casserole in the casserole dish.
- Bake uncovered at 350° F for about 1 hour, 'til the casserole is golden brown.
- Serve while warm.
Video
Notes
*I prefer to use extra sharp cheddar for added flavor, but sharp is fine, as well.
*To quickly crush the Corn Flakes, just put them in a quart sized plastic bag, and seal the bag, making sure there’s no air left in it. Then just crush the cereal with your hands, or with a rolling pin.
You can make this a gluten-free hash brown casserole by using gluten-free hash browns (watch the packaging) and a gluten-free cream of chicken soup.
You can make ahead and freeze hash brown casserole. Just be sure to store it in an airtight container so it doesn’t get freezer burn.
Nutrition
Serving: 1g | 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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