Hashbrown Crack Casserole
This Hashbrown Crack Casserole Recipe is super easy to make! Serve it with Eggs Benedict for a crowd pleasing brunch!
Hashbrown Crack Casserole
Ingredients
- 1 2 pounds package frozen hash brown
- potatoes, thawed
- 1/2 cup melted butter
- 1 10.75 ounces can condensed cream
- of chicken soup
- 1 8 ounces container sour cream
- 1/2 cup chopped onions
- 2 cups shredded Cheddar cheese
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups crushed cornflakes cereal
- 1/4 cup melted butter
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt, and pepper. Place mixture in a 3-quart casserole dish.
- In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
- Bake covered in preheated oven for 40 minutes.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
You may also want to try my Corn Casserole Recipe too!
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