Description
A comforting and creamy potato casserole, often served at gatherings and potlucks.
Ingredients
Scale
For the Crust:
- 1 (30 oz) package frozen shredded hash browns, thawed
- 1 (10.5 oz) can cream of chicken soup
- 2 cups sour cream
- 1/2 cup unsalted butter, melted
- 1/2 cup diced onion
- 2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cornflakes, crushed
- 2 tablespoons unsalted butter, melted (for topping)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix together the thawed hash browns, cream of chicken soup, sour cream, 1/2 cup melted butter, diced onion, shredded cheese, salt, and pepper until well combined.
- Spread the mixture evenly into the prepared baking dish.
- In a small bowl, mix the crushed cornflakes with 2 tablespoons melted butter. Sprinkle evenly over the potato mixture.
- Bake for 45-50 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
- Let cool for 5-10 minutes before serving.
Notes
You can customize the seasonings to taste.