Print
Ingredients
Scale
- Butter for greasing pan
- 1 tablespoon butter
- 1 medium onion, diced
- 2 lbs frozen, diced hash browns (not shredded)
- 1/2 cup melted butter
- 21.5 ounces condensed cream of chicken soup (two 10.75-ounce cans)
- 2 cups sour cream
- Salt to taste
- Black pepper to taste
- 2 cups freshly grated cheddar cheese
- 3 cups crushed corn flakes
- 2 tablespoons butter
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 casserole dish.
- Sauté diced onion in 1 tablespoon of butter until translucent.
- Mix hash browns, melted butter, cream of chicken soup, sour cream, sautéed onion, salt, black pepper, and cheddar cheese in a bowl.
- Melt remaining butter and toast corn flakes until golden.
- Spread potato mixture in the casserole dish and top with corn flakes.
- Bake uncovered for 40-45 minutes until bubbly and golden brown.
- Let cool slightly before serving.
Notes
Using diced hash browns ensures the best texture.
Sauté onions thoroughly for enhanced flavor.
Feel free to mix different cheeses for variety.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Calories: 400
- Sugar: 2
- Sodium: 800
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 44
- Fiber: 2
- Protein: 10
- Cholesterol: 60