Make-Ahead Hash Brown Potato Casserole
Recipe by kwiley from allrecipes.com
Dinner,Side Dish 9 Hr. 10 Mins.
Ingredients
12
12 servings
- •1 (16 ounce) container sour cream
- •2 cups shredded Cheddar cheese
- •1 (10.75 ounce) can condensed cream of chicken soup
- •1 (30 ounce) package frozen shredded hash brown potatoes, thawed
- •2 cups corn flakes cereal
- •0.25 cup salted butter, melted
- •1 pinch salt to taste
Instructions
- Grease a 9x13-inch baking dish.
- Mix sour cream, Cheddar cheese, and condensed soup together in a very large bowl. Fold in hash browns and mix thoroughly. Transfer mixture to the prepared baking dish.
- Toss cornflakes in melted butter to coat; spread over hash brown mixture. Cover and refrigerate, 8 hours to overnight.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator and uncover.
- Bake in the preheated oven until bubbly and slightly browned on top, about 1 hour. Season with salt before serving.
Nutritional Facts
Per 12 servings
- Calories: 162
- Carbohydrate: 8g
- Fat: 12g
- Fiber: 0g
- Protein: 5g
- Sugar: 1g
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