Hash Potato Casserole
This cheesy, creamy, crunchy-topped hash potato casserole is the ultimate comfort food! It’s a family favorite that works for dinner, holidays, or potlucks!
Equipment
- 1 12-inch cast-iron pan
Ingredients
- 1 30 oz bag shredded hash browns (thawed)
- 2 cups sharp cheddar cheese, shredded
- 1 can 10.5 oz cream of chicken soup
- 1 ½ cups cups sour cream
- ½ cup butter, melted (divided)
- ½ cup onion, finely diced
- 2 cups cornflakes, crushed (or substitute crushed crackers)
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F. Grease a 9x13 casserole dish.
- In a large bowl, combine hash browns, cheddar cheese, cream of chicken soup, sour cream, onion, salt, and pepper. Stir well.
- Spread mixture evenly into the prepared casserole dish.
- In a small bowl, mix cornflakes with ¼ cup melted butter. Sprinkle over casserole.
- Bake uncovered for 45 minutes, or until bubbly and golden brown on top.