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Creamy Make-Ahead Cheesy Hashbrown Casserole

A close-up slice of creamy, cheesy potato casserole topped with golden, crunchy cornflakes.
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Prepare this rich and creamy hashbrown casserole ahead of time for an easy, satisfying side dish perfect for holidays or potlucks.

Ingredients

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  • 2 lbs frozen shredded hashbrown potatoes, thawed
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup melted butter
  • 1/2 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup crushed cornflakes (optional topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, half of the cheddar cheese, melted butter, chopped onion, salt, and pepper. Mix until everything is evenly coated.
  3. Spread the potato mixture into the prepared baking dish.
  4. Cover the dish with foil and bake for 45 minutes.
  5. Remove the foil. Sprinkle the remaining cheddar cheese and the crushed cornflakes (if using) over the top.
  6. Return the dish to the oven, uncovered, and bake for an additional 10 to 15 minutes, or until the topping is golden brown and the casserole is bubbly.
  7. Let the casserole rest for 5 minutes before serving.

Notes

  • To make ahead, mix all ingredients except the topping, cover, and refrigerate for up to 24 hours. Add 10 minutes to the initial covered baking time if baking directly from the refrigerator.
  • You can substitute cream of mushroom soup for cream of chicken soup if desired.
  • Use freshly grated cheese for the best melting quality.

Nutrition

Find it online: https://cookerycourier.com/cheesy-potato-casserole-recipe/