Cheesy Hashbrown Casserole
A simple, cheesy potato casserole often called funeral potatoes, suitable for potlucks or holidays.
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 65 min
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds frozen shredded hashbrowns, thawed
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup butter, melted
- 1/2 cup crushed cornflakes
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- In a large bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, and shredded cheddar cheese. Mix until everything is evenly coated.
- Spread the potato mixture into the prepared baking dish.
- In a small bowl, mix the melted butter with the crushed cornflakes. Sprinkle this topping evenly over the potato mixture.
- Bake for 45 to 55 minutes, or until the casserole is bubbly and the topping is golden brown.
Notes
- For a different topping, substitute Ritz crackers crushed for the cornflakes.
- You can prepare this casserole the night before, cover it, and refrigerate. Add about 10 minutes to the baking time if baking directly from the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 550
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 28
- Fiber: 2
- Protein: 10
- Cholesterol: 60