Make-Ahead Hash Brown Potato Casserole recipe

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Ingredients

1 (16 ounce) container sour cream
2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 (30 ounce) package frozen shredded hash brown potatoes, thawed
2 cups corn flakes cereal
¼ cup salted butter, melted
1 pinch salt to taste

Nutrition Info

304.2 calories
carbohydrate: 20.4 g
cholesterol: 53 mg
fat: 25.3 g
fiber: 1.2 g
protein: 9.3 g
saturatedFat: 14.4 g
servingSize: -
sodium: 425.8 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Grease a 9x13-inch baking pan.

  2. Mix sour cream, Cheddar cheese, and condensed soup together in a very large bowl. Fold in hash browns and mix thoroughly. Put mixture into the prepared baking pan.

  3. Toss corn flakes in butter to coat. Spread mixture on top of hash brown mixture. Cover and keep in the refrigerator for 8 hours, to overnight.

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

  5. Bake in the preheated oven, uncovered, until bubbly and slightly browned on top, about 1 hour. Season with salt.

Recipe Yield

1 9x13-inch casserole

Recipe Note

Easy make-ahead hash brown casserole everyone loves.

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