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Hashbrown Casserole Recipe

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4 from 6 reviews

A comforting and creamy hashbrown casserole featuring thawed diced potatoes blended with cream of chicken soup, sour cream, shredded Cheddar cheese, and onions, topped with a buttery, crunchy cornflake crust, baked to golden perfection.

Ingredients

Main Ingredients

  • 1 (32-oz.) package frozen diced hash brown potatoes, thawed
  • 1 (10 1/2-oz.) can cream of chicken soup
  • 1 (8-oz.) container sour cream
  • 1 cup shredded mild Cheddar cheese
  • 1/2 cup chopped onion
  • 3/4 cup unsalted butter, melted
  • 2 cups cornflakes cereal

Garnish

  • Fresh curly-leaf parsley sprigs

Instructions

  1. Preheat and prepare the dish: Preheat your oven to 350°F (175°C). Grease a 2- to 3-quart baking dish with cooking spray to ensure the casserole doesn't stick.
  2. Mix the casserole base: In a large bowl, stir together the thawed hash browns, cream of chicken soup, sour cream, shredded Cheddar cheese, chopped onion, and 1/2 cup of the melted butter until the mixture is well blended and creamy.
  3. Assemble the casserole: Spoon the potato mixture evenly into the prepared greased baking dish, spreading it out smoothly.
  4. Prepare the topping: Crush the cornflakes cereal and mix them with the remaining 1/4 cup of melted butter. Sprinkle this mixture evenly over the top of the potato mixture to create a crunchy crust.
  5. Bake: Place the casserole in the preheated oven and bake for about 50 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
  6. Garnish and serve: Remove the casserole from the oven, let it cool slightly, then garnish with fresh curly-leaf parsley sprigs before serving for a pop of color and freshness.

Notes

  • Make sure to thaw the frozen hash browns completely before mixing for even cooking.
  • You can substitute the cream of chicken soup with cream of mushroom or cream of celery for a different flavor.
  • For a lighter version, use reduced-fat sour cream and cheese.
  • Crushing the cornflakes finely helps create a uniform crunchy topping.
  • This casserole reheats well and can be covered and stored in the fridge for up to 3 days.

Find it online: https://recipefeastful.com/hashbrown-casserole-recipe/