This Hashbrown Casserole is a classic side dish that takes 10 minute to prep! Tender potatoes are baked in a rich and creamy sauce, topped with melty cheddar cheese, and finished off with a buttery, crunchy Corn Flake topping.
2lbsfrozen hashbrown potatoes(900 grams, cubed or shredded)
2cupsshredded cheddar cheese(divided) 120 grams
1½cupslow sodium chicken broth*
1cupsour cream
1cuphalf and half
1teaspoononion powder
1teaspoonsalt
¼teaspoon black pepper
2cupscrushed Corn Flakes(or swap for Panko bread crumbs) 70 grams
¼cupmelted butter
Instructions
Preheat oven to 350 degrees F and lightly grease a 9x13" pan.
In a large bowl, stir together hashbrowns, 1½ cups cheese, broth, sour cream, half and half, onion powder, salt, and pepper. Spread into prepared baking dish.
Sprinkle remaining ½ cup cheese on top.
In a medium bowl, stir together Corn Flakes and butter. Spread evenly over the top.
Cover and bake for 30 minutes, or until hot, then uncover and bake 15 more minutes until golden and bubbly. Serve.
Video
Notes
*If using regular chicken broth, you will want to reduce the salt in the recipe.Prepping ahead of time:To prepare the hashbrown casserole ahead of time, prepare it as instructed but don't add the topping. Instead, cover with plastic wrap and store in the refrigerator for up to 2 days or wrap it in freezer wrap and store it in the freezer for up to 2 months.When you're ready to bake, thaw the casserole in the fridge if frozen, add the topping, then bake as directed. Since the casserole will be cold, you may need to add some extra baking time.