Prep Time: 10 mins | Cook Time: 45 mins | Cooling Time: 10 mins | Total Time: 1 hr 5 mins | Yield: 12 Servings
Old but gold! This recipe never gets old. The rich flavors of all the ingredients combined in one dish are so good! If you have not tried this yet, then it is time to put on your apron and start prepping! Have a wonderful day, friends. Enjoy!
1/3 c butter, melted
2 c sour cream
1 can cream of chicken soup
1 tsp salt
1 tsp onion powder
2 c shredded cheddar cheese
24 ounces frozen diced hash browns (cubed or diced, not shredded), thawed
½ c butter (1 stick), melted
3 c corn flakes, slightly crushed
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Add the cream of chicken soup, melted butter, onion powder, sour cream, and salt in a large bowl. Stir until well mixed.
Step 3: Add the thawed sliced hash browns and shredded cheddar cheese. Stir until well combined.
Step 4: Apply cooking spray on a 9×13-inch glass baking dish.
Step 5: Transfer the mixture into the prepared baking dish.
Step 6: Add the crushed corn flakes and 1/2 cup of melted butter in a medium mixing bowl. Stir until well mixed.
Step 7: Spread the cornflake mixture on top of the casserole.
Step 8: Place the casserole inside the preheated oven and bake for 45 minutes or until the edges turn golden brown and the top is bubbly.
Step 9: Remove from the oven and let it sit at room temperature to cool for at least 5 to 10 minutes.
Step 10: Serve and enjoy!
Amount Per Serving: CALORIES: 467 | TOTAL FAT: 38g | SATURATED FAT: 17g | TRANS FAT: 1g | UNSATURATED FAT: 16g | CHOLESTEROL: 77mg | SODIUM: 963mg | CARBOHYDRATES: 27g | FIBER: 2g | SUGAR: 3g | PROTEIN: 8g
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