Description
A creamy, cheesy hashbrown casserole perfect for family gatherings or potlucks. This comforting dish combines crispy hashbrowns, a rich blend of sour cream, mayonnaise, and cream of chicken soup, topped with a buttery cornflakes crust baked to golden perfection.
Ingredients
Scale
Main Ingredients
- 1 32 oz package frozen hashbrown potatoes (cubed)
- ½ cup cheddar cheese (grated)
- 1 10.5 oz can cream of chicken soup
- 1 cup sour cream
- 1 cup mayonnaise
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Topping
- 3 cups corn flakes cereal (crushed)
- ¼ cup unsalted butter (melted)
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for baking the casserole.
- Prepare Baking Dish: Lightly spray a 13×9 inch baking dish with cooking spray to prevent sticking.
- Mix Ingredients: In a large bowl, combine the frozen hashbrowns, grated cheddar cheese, cream of chicken soup, sour cream, mayonnaise, garlic powder, and onion powder.
- Combine Thoroughly: Mix all ingredients well until evenly incorporated.
- Layer in Baking Dish: Spread the hashbrown mixture evenly into the prepared baking dish.
- Melt Butter: Melt the unsalted butter in a medium microwave-safe bowl using the microwave.
- Prepare Topping: Crush the corn flakes cereal and mix with the melted butter until fully coated.
- Add Topping: Sprinkle the buttered corn flakes mixture evenly over the hashbrown mixture in the baking dish.
- Bake: Bake in the preheated oven for 60 to 90 minutes or until the casserole is golden brown and bubbly on top.
- Serve: Remove from the oven and serve immediately to enjoy a warm, crispy, and creamy hashbrown casserole.
Notes
- You can substitute cream of chicken soup with cream of mushroom or cream of celery for a different flavor or to keep it vegetarian-friendly (omit mayo for full vegetarian).
- For a crispier topping, broil for the last 2-3 minutes but watch closely to prevent burning.
- This casserole can be made a day ahead and refrigerated; just bake it about 10-15 minutes longer if baking from cold.
- To make this dish gluten-free, ensure the corn flakes are certified gluten-free and use gluten-free soup.
- Leftovers store well in the refrigerator for 3-4 days and can be reheated in the oven.