Description
Corn Flake hashbrown casserole is a cheesy, crunchy, crowd favorite side dish recipe. This simple, elegant potato side dish is perfect for Christmas, Thanksgiving, Easter, a potluck, or family dinner.
Ingredients
Scale
Hashbrown Mixture
- 1 bag (26 oz) hashbrowns, partially thawed
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 can (10.5 ounces) cream of mushroom soup
- 1/2 cup (1 stick) melted butter
- 1 teaspoon black pepper
- 1/2 teaspoon salt
Corn Flake Topping
- 4 tablespoons melted butter
- 2 cups lightly crushed Corn Flakes
Instructions
- Preheat the oven to 375° F.
- In a large mixing bowl, thoroughly mix the frozen hashbrowns, cheddar cheese, cream of mushroom soup, sour cream, 1/2 cup melted butter, salt, and black pepper.
- Spread the hashbrown mixture evenly in the baking dish.
- Cover the dish with aluminum foil and bake for 30 minutes.
- While the casserole is baking, mix together the crushed Corn Flakes and four tablespoons of melted butter.
- Remove the Corn Flake hashbrown casserole from the oven and remove the foil. Sprinkle the Corn Flake mixture over the casserole and bake uncovered for 30 additional minutes.
- Let the casserole rest for five minutes before serving.
- Enjoy!
Notes
- For best results, do not fully thaw the hashbrowns before mixing; partially frozen is best.
- Freshly shredded cheese is always best. Not only does it have better flavor, but it also melts better.
- Lightly crush the Corn Flakes, you want them to retain some of their crunchy texture, but easy enough to spread across the top.
- Leftovers can be refrigerated for up to four days.
- For best reheating results, cover with aluminum foil, and bake at 350° F for about 20 minutes, or until heated through.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Oven
- Cuisine: American
