Cheesy Hashbrown Casserole

 Prep Time

15 minutes

Cook Time

1 hour 10 minutes

Total Time

1 hour 25 minutes

Ingredients

2 lb frozen hashbrowns (cubed)

16 oz sour cream

2 cup shredded cheddar cheese (I use Cabot Seriously Sharp Cheddar)

1 can (10 1/2 oz ) cream of chicken soup

1 tsp kosher salt

1/4 tsp black pepper

2 Tbsp minced onion

3/4 cup melted butter,divided

2 cup corn flakes, crushed

Instructions

Preheat oven to 350 degree F.

In a large mixing bowl, combine frozen hashbrowns, sour cream, cheese, soup, salt, pepper, onion and 1/2 cup of the melted butter. Mix until thoroughly combined. Pour into a 13x9 baking dish.

In a small bowl, combine remaining 1/4 cup melted butter with crushed corn flakes. Sprinkle over top of casserole.

Cover dish with foil and bake for about 60 minutes. Remove foil and bake an additional 5-10 minutes to add some crunch to the topping. Serve and enjoy!

Notes

*May be prepared ahead of time and stored in refrigerator. If doing this, the hashbrowns will be thawed. You can now bake it for about 45 minutes covered, and 5 minutes uncovered. ENJOY

Nutrition Information:

Yield: 12

Serving Size: 1

Amount Per Serving: Calories: 376Total Fat: 27gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 41mgSodium: 799mgCarbohydrates: 28gFiber: 2gSugar: 2gProtein: 8g