Cheesy Hashbrown Casserole Recipe
User Reviews
5
Cheesy Hashbrown Casserole Recipe
Description
Cheesy Hashbrown Casserole Recipe features frozen shredded hash browns mixed with a blend of sour cream, cream of chicken soup, milk, melted butter, and sharp cheddar cheese to create a creamy base. The mixture is baked in a casserole dish topped with a crunchy layer made from corn flakes, grated Parmesan, and melted butter. The casserole is baked uncovered at 350 degrees Fahrenheit for 50 to 60 minutes until the top turns golden brown and the edges bubble, offering a creamy interior with a crispy topping. This combination of textures and flavors makes it a filling side or comfort dish suitable for family meals or gatherings.
The creamy potatoes balanced with the salty sharp cheddar and the crunchy toasted cornflake topping deliver a satisfying range of textures. Using thawed frozen hash browns ensures a soft but not mushy potato texture. The melted butter in both the base and topping enriches the casserole and helps achieve the contrast of creamy and crispy.
This casserole pairs well with roasted meats or can be a hearty main alongside a simple green salad. It can be prepared ahead and baked when ready to serve.
Leftovers should be stored in an airtight container or tightly wrapped to maintain freshness, though the topping may soften over three days. Freezing is recommended without the topping, either before or after baking, for up to three months. To reheat, oven warming will help re-crisp the topping, while microwaving will soften it.
Ingredients
Potatoes
- 10.75 ounces cream of chicken soup
- 2 cup sour cream
- ½ cup milk
- 2 cup cheddar cheese shredded sharp
- ½ cup butter melted
- 30 ounces hash browns thawed, frozen shredded
Topping
- 1 cup corn flakes
- ¼ cup Parmesan Cheese grated
- 2 Tablespoons butter melted
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13 inch glass casserole dish with non stick spray and set aside.
- In a large bowl stir together the soup, sour cream, milk, cheddar cheese and butter. Stir in hash browns until combined.
- Transfer to a prepared baking dish.
- In a small bowl combine the corn flakes, Parmesan cheese and butter; sprinkle over the top of hash brown mixture.
- Bake uncovered at 350 degrees for 50-60 minutes or until the top is golden brown and the edges are bubbling.
Notes
- Store leftovers in an airtight container or tightly wrapped to keep them fresh up to three days, but expect the topping to soften.
- Freeze the casserole without the crunchy topping; wrap tightly and freeze up to three months.
- Reheat in the oven to restore topping crispness; microwaving softens the topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 29g | 10% |
| Protein | 13g | 26% |
| Fat | 39g | 60% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 694mg | 29% |
| Potassium | 452mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1257IU | 25% |
| Vitamin C | 10mg | 11% |
| Calcium | 324mg | 32% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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