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A quick and simple breakfast hashbrown casserole featuring shredded potatoes, creamy cheese sauce, and a crunchy cornflake topping. Ready in under an hour.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast, Side Dish
Cuisine American
Servings 12
Calories 340 kcal

Ingredients
  

  • 30 oz frozen shredded hashbrowns, thawed
  • 10.5 oz cream of chicken soup (1 can)
  • 2 cups sour cream
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup butter, melted (divided)
  • 1/2 cup onion, finely diced (optional)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups cornflakes, crushed

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x13 baking dish.
  • In a large bowl, mix soup, sour cream, 1/4 cup melted butter, onion, salt, and pepper.
  • Fold in the shredded cheese and thawed hashbrowns until thoroughly coated.
  • Spread mixture evenly into the baking dish.
  • Toss crushed cornflakes with the remaining 1/4 cup melted butter and sprinkle over the top.
  • Bake for 45-55 minutes until bubbly and golden. Let rest 10 minutes before serving.

Nutrition

Calories: 340kcalCarbohydrates: 28gProtein: 8gFat: 22g
Keyword Cheesy Potatoes, Easy Breakfast Casserole, Funeral Potatoes, hashbrown casserole
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