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Cheesy Hashbrown Casserole

A comforting breakfast casserole with tender hashbrowns, sharp cheddar, creamy sour cream, and a crunchy cornflake topping.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 30 ounces frozen hash browns thawed
  • 12 ounces shredded cheddar cheese
  • 8 ounces sour cream
  • 1 teaspoon salt
  • 0.5 whole onion chopped
  • 10.5 ounces cream of chicken soup
  • 1 cup butter melted, divided
  • 2 cup cornflakes crushed

Method
 

Preparation Steps
  1. Preheat oven to 350°F.
  2. In a large bowl combine the thawed hash browns, shredded cheddar cheese, sour cream, salt, chopped onion, cream of chicken soup, and 0.5 cup melted butter. Mix until evenly distributed.
  3. Spread the mixture evenly into a greased 9×13‑inch casserole dish.
  4. In a small bowl toss the crushed cornflakes with the remaining 0.5 cup melted butter. Sprinkle the cornflake mixture over the top of the casserole.
  5. Bake for 30–45 minutes, or until the casserole is heated through and the topping is golden brown.

Notes

Serve hot, optionally garnished with fresh parsley.