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Make-Ahead Hash Brown Potato Casserole
Make-Ahead Hash Brown Potato Casserole
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
550 minutes
Overnight hash brown casserole: assemble, chill, bake for a deliciously creamy, cheesy breakfast.
Ingredients:
  • 1 (16 ounce) container sour cream
  • 2 cups shredded Cheddar cheese
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (30 ounce) package frozen shredded hash brown potatoes, thawed
  • 2 cups corn flakes cereal
  • 0.25 cup salted butter, melted
  • 1 pinch salt to taste
Instructions:
  • Prepare a 9x13-inch baking dish by greasing it.
  • Combine sour cream, sharp Cheddar cheese, and condensed soup in an extra-large bowl. Gently fold in hash browns until well combined. Spread mixture into the prepared baking dish.
  • Coat cornflakes with melted butter and spread over the hash brown mixture. Refrigerate covered for 8 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C. Uncover the casserole after removing it from the refrigerator before baking.
  • Bake in the preheated oven for about 1 hour, or until bubbly and slightly browned on top. Season with salt to taste before serving.

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