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

 

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Ingredients

• 1 (2 pounds) package frozen hash brown
• potatoes, thawed
• ½ cup melted butter
• 1 (10.75 ounces) can condensed cream
• of chicken soup
• 1 (8 ounces) container sour cream
• ½ cup chopped onions
• 2 cups shredded Cheddar cheese
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 2 cups crushed cornflakes cereal
• ¼ cup melted butter

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine hash browns, ½ cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt, and pepper. Place mixture in a 3-quart casserole dish.
3. In a medium saucepan over medium heat, saute cornflakes in ¼ cup melted butter, and sprinkle the mixture over the top of the casserole.
4. Bake covered in preheated oven for 40 minutes.

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You may also want to try my Corn Casserole Recipe too!

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