Description

A creamy, cheesy, and comforting potato casserole perfect for family dinners, holidays, or potlucks. This dish is rich with flavor and easy to prepare.

Ingredients

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6 cups frozen shredded hash browns, thawed
2 cups shredded cheddar cheese
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1/2 cup unsalted butter, melted
1/2 cup chopped onion
1 tsp salt
1/2 tsp black pepper
2 cups cornflakes, crushed (optional topping)
2 tbsp butter, melted (for topping)

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Instructions

Preheat oven to 350°F (175°C).
In a large bowl, mix together the cream of chicken soup, sour cream, melted butter, chopped onion, salt, and pepper.
Stir in the shredded hash browns and 1 1/2 cups of the shredded cheddar cheese until well combined.
Spread the mixture evenly into a greased 9×13-inch baking dish.
Sprinkle the remaining 1/2 cup of cheese over the top.
If using the cornflake topping, combine the crushed cornflakes with 2 tbsp melted butter and sprinkle over the casserole.
Bake uncovered for 45-50 minutes or until hot and bubbly and the top is golden brown.
Let cool for 5-10 minutes before serving.

Notes

Can be made a day in advance and refrigerated before baking.
Use fresh potatoes if preferred; just peel, boil, and shred them before using.
Swap cream of chicken soup with cream of mushroom for a vegetarian version.
Add cooked bacon or ham for extra flavor and protein.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 2g
Sodium: 580mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 8g
Cholesterol: 55mg