Hashbrown Casserole

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.

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings servings

Calories 381cal

Author Ashley Fehr

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 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.

Nutrition