Ingredients
Scale
- Butter (for greasing pan)
- 1 tablespoon butter (for sautéing onions)
- 1 medium onion, diced
- 2 lbs frozen, diced hash browns (not shredded)
- 1/2 cup melted butter
- 21.5 ounces condensed cream of chicken soup (two 10.75 ounce cans)
- 2 cups sour cream
- Salt, to taste
- Black pepper, to taste
- 2 cups freshly grated cheddar cheese
- 3 cups crushed corn flakes
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat oven to 350°F and grease a 9×13 casserole dish with butter.
- Sauté diced onion in 1 tablespoon of butter until translucent.
- In a large bowl, mix frozen hash browns, melted butter, cream of chicken soup, sour cream, cheddar cheese, sautéed onions, salt, and pepper.
- Melt remaining 2 tablespoons of butter, toast crushed corn flakes for 1 minute.
- Pour the potato mixture into casserole dish, sprinkle toasted corn flakes on top.
- Bake uncovered for 40-45 minutes until hot and bubbly with a golden brown top.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure hash browns are fully thawed for even cooking.
Feel free to customize cheese for varied flavors.
Consider adding extra sour cream for creaminess.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 60mg