Hashbrown Casserole

Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: servings

Calories: 381cal

Author: Ashley Fehr

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.

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US Customary - Metric

Ingredients

2 lbs frozen hashbrown potatoes (900 grams, cubed or shredded)
2 cups shredded cheddar cheese (divided) 120 grams
1½ cups low sodium chicken broth*
1 cup sour cream
1 cup half and half
1 teaspoon onion powder
1 teaspoon salt
¼ teaspoon black pepper
2 cups crushed Corn Flakes (or swap for Panko bread crumbs) 70 grams
¼ cup melted butter

Instructions

Preheat the oven to 350°F. Lightly grease a 9×13" baking dish.
In a large bowl, stir together the potatoes, 1½ cups of the Cheddar, broth, sour cream, half-and-half, onion powder, salt, and pepper. Spread the mixture into the prepared baking dish. Sprinkle the remaining ½ cup Cheddar on top.
In a medium bowl, stir together the corn flakes and butter. Sprinkle the mixture evenly over the top of the potato mixture.
Cover and bake for 30 minutes, or until heated through, then uncover and bake 15 more minutes, until golden and bubbly. Serve.

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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.

Nutrition