Description
A warm and comforting dish made with creamy hash browns, cheese, and a crunchy cornflake topping, perfect for gatherings and family dinners.
Ingredients
Scale
- ½ cup unsalted butter (melted)
- 14.5 ounces cream of chicken soup
- 1 ½ cups sour cream
- 8 ounces cream cheese (softened)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¾ cup yellow onion (grated)
- 2 cups cheddar cheese
- 32 ounces package frozen shredded or cubed hash browns (thawed)
- 2 ½ cups corn flakes (crushed)
- ¼ cup unsalted butter (melted)
Instructions
- Thaw hashbrowns in the refrigerator overnight.
- Preheat oven to 350°F and prepare a 9×13 baking dish by coating it with nonstick cooking spray.
- In a large bowl, combine ½ cup melted butter, cream of chicken soup, sour cream, cream cheese, salt, black pepper, garlic powder, and onion. Mix until well combined.
- Add hashbrowns and cheese, gently folding until well-coated.
- Place the mixture in the prepared baking dish, spreading it out evenly.
- Crush cornflakes in a large freezer bag, add ¼ cup melted butter, and mix until coated.
- Sprinkle the cornflake mixture over the hashbrown mixture.
- Bake uncovered for 40-45 minutes until golden brown and tender.
Notes
Can be prepared ahead of time and stored in the refrigerator. Leftovers can be stored in an airtight container for up to three days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg