Ingredients
- 1 (30 oz) package frozen shredded hash browns, thawed
- 1 (10.5 oz) can cream of chicken soup
- 2 cups sour cream
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup unsalted butter, melted
- 1 medium onion, finely diced
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups corn flakes, crushed
- 1/4 cup unsalted butter, melted (for topping)
- 2 tbsp fresh chives, chopped (for garnish)
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
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In a large bowl, mix thawed hash browns, cream of chicken soup, sour cream, cheddar cheese, 1/2 cup melted butter, onion, garlic powder, salt, and pepper.
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Spread mixture evenly in the prepared baking dish.
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In a separate bowl, mix crushed corn flakes with 1/4 cup melted butter.
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Sprinkle the corn flake mixture evenly over the potato mixture.
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Bake uncovered for 45-50 minutes, until bubbly and golden brown on top.
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Let stand for 5 minutes before serving.
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Garnish with chopped chives.
Scoop into this Hashbrown Casserole and let the creamy, cheesy goodness envelop your taste buds in a warm, comforting embrace! The crispy corn flake topping gives way to a velvety potato mixture that’s pure comfort food bliss. Each forkful is a perfect balance of textures and flavors, from the sharp cheddar to the subtle onion and garlic notes. Whether you’re serving it up for a weekend brunch, bringing it to a potluck, or indulging in a cozy dinner, this casserole is sure to become a family favorite. So preheat that oven, grab your biggest mixing bowl, and get ready to create a dish that transforms humble hash browns into a crowd-pleasing masterpiece!
