Crunchy Hash Brown Casserole recipe

All Recipes Main Dish Recipes Casserole Recipes Vegetable

Ingredients

1 stick salted butter, divided
1 small onion, diced
3 cloves garlic, minced
2 (10.75 ounce) cans condensed cream of chicken soup
1 (16 ounce) container sour cream
1 teaspoon ground black pepper
1 (2 pound) package frozen hash brown potatoes, thawed
3 cups shredded Cheddar cheese
1 ½ cups crushed cornflakes, or to taste

Nutrition Info

372.2 calories
carbohydrate: 19.8 g
cholesterol: 70.7 mg
fat: 32.5 g
fiber: 1.3 g
protein: 11.2 g
saturatedFat: 18.4 g
servingSize: -
sodium: 607.1 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Melt 4 tablespoons butter in a skillet over medium heat. Add onion and cook until starting to brown, 3 to 5 minutes. Add garlic and cook for 2 minutes more.

  3. Transfer mixture to a large bowl, add cans of soup, sour cream, and pepper. Mix to combine. Stir in hash browns and 2 1/2 cups Cheddar cheese until combined. Place in a 9x13-inch casserole dish and top with remaining cheese.

  4. Melt remaining 4 tablespoons butter and combine with cornflakes. Place on top of casserole.

  5. Bake in the preheated oven until bubbly around the edges and cornflakes are lightly browned, about 45 minutes.

Recipe Yield

1 9x13-inch casserole

Recipe Note

A cheesy potluck favorite with a crispy cornflake crust.

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