Serves 10
1 (2 pound) package frozen hash brown potatoes, thawed
1 (10.5 ounce) can condensed cream of mushroom soup or cream of celery
2 cups shredded Cheddar cheese
1 (8 ounce) container sour cream (or less)
1/2 cup butter, melted, divided
½ cup chopped onion (or leave out if the hashbrowns already have them)
½ teaspoon salt
½ teaspoon ground black pepper
1 cup crushed cornflakes (can also substitute crushed ritz crackers)
green onions, diced (optional)
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
Mix hash browns, cheddar cheese (keep a bit back for the topping), condensed soup, sour cream, melted butter, onion, salt, and pepper in a bowl. Transfer mixture to a 9x13-inch baking dish.
Sprinkle cornflakes on top, then top with remaining cheddar cheese.
Bake in the preheated oven until casserole is bubbling around the edges and the top is golden brown, 1 hour to 1 hour 30 minutes
Sprinkle some sliced green onions on top just before serving for color.
338 Calories