RCI-VG.002.0055.001
Hashbrown Casserole
This potato casserole recipe is a long-time favorite in Utah.
Prep15 min
Cook45 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- bag of frozen hash browns (you can also use those frozen potatoes O'Brien that have chunks of peppers in them)32 oz
- 2 cups
- 1 can
- 1 cup
- 1/4 cup
- 1/2 cup
- 1/2 teaspoon
- 1/2 teaspoon
- corn flakes tossed with 1 tablespoon melted butter for topping1 cup
Method
1
Preheat the oven to 350°F and grease a 9x13-inch baking dish with butter or cooking spray.
2
In a large bowl, combine the frozen hash browns (thawed slightly if desired), shredded cheddar cheese, cream of chicken soup, sour cream, melted butter, and chopped green onions.
3
Season the mixture with salt and pepper, then stir until all ingredients are evenly distributed and the hash browns are coated.
4
Transfer the mixture to the prepared baking dish and spread it into an even layer.
5
In a small bowl, toss the corn flakes with 1 tablespoon melted butter until lightly coated, then sprinkle evenly over the top of the casserole.
6
Bake in the preheated oven for 40-45 minutes, or until the casserole is heated through and the corn flake topping is golden brown.
45 minutes
7
Remove from the oven and let rest for 5 minutes before serving.