Everybody enjoys this dish, and it is incredibly simple to make.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 ½ cups sour cream
- 2 tablespoons butter, softened
- 2 tablespoons dried minced onion flakes
- ground black pepper to taste
- 1 (2 pound) package frozen shredded hash brown potatoes, thawed
- 4 ounces extra sharp Cheddar cheese, shredded
- ½ cup crushed cornflakes cereal
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, mix together the soup, sour cream, butter, dried onion flakes, and pepper. Stir in the hash browns and 1/2 the cheese. Pour into the prepared baking dish, sprinkle with remaining cheese, and top with crushed cornflakes.
- Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly.
Nutrition Facts
| Calories | 272 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 11 g |
| Sodium | 544 mg |
| Sugars | 1 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I’m not against using soups in recipes, but this seemed like potatoes covered in soup, sour cream, with butter providing the additional fat content. Not only that, it also didn’t taste good. Sorry, but this is a pass in the future.
Family loves this! Easy to prep the night before and refrigerate overnight for quick and easy morning routine; helpful when there’s a crowd of extended family around. Lends itself readily to adaptation and improvisation according to what’s in your pantry. I like to use one can cream of chicken + one can cream of broccoli. I’m sure cream of mushroom would also be delicious. No rules here. No dehydrated onion flakes on hand? A pouch of onion soup mix works great instead. I also bump up the sour cream a bit to ensure the result is moist and tasty, which it always is. Crumbled bacon, a hint of fresh basil, and extra-old cheddar each elevate the game too! I don’t bother with the crushed corn flakes on top, but go for it if you want a crunchier top crust. You can’t miss with this easy and versatile crowd pleaser. Full 5 stars.
I made as written and didnt like this at all. The only thing I could taste was sour cream. not a hit for any of my 7 guests.
The recipe calls for “shredded” hashbrowns but in the video it looks like the recipe is made with cubed potatoes. Which is it?
This us a go to recipe at holiday time. My kids prefer it to real scalloped potatoes. Easy to prepare a day ahead and take anywhere. I use cream of bacon soup usually just for the added flavour. Also, use package of bernaise sauce (made by package directions) and cut back the sour creme. Delish.
Very quick and easy and never any leftovers! Big hit!
Very nice! I made as described, except for adding a cup or so of chopped ham. It was a big hit all around.
I halved the recipe and made it as is (except used real onion). Fantastic!
Didn’t like texture came out more like cheesy mashed potatoes.
I used crushed potato chips ( wavy Lays-Store brand) instead of Corn Flakes. Simply because I did not have the cereal. It worked and was a hit. My daughter, her boyfriend (17 and 18) and my husband loved it. Never had I ever made any type of Hash-brown casserole and in these days I thought it would be a comfort food with homemade grilled hamburger. And it was! My husband and I both gained 5 lbs over supper last night. I only had probably 3/4 of a cup of a serving. Beware – it Sticks with you. Walking will be on the Distance Learning for the School Teacher today!
I doubled the cheese and left out the cornflakes. Because I used a 2-quart baking dish (filled to the very top) and used a bit more sour cream than the recipe called for, I had to bake for almost 90 minutes. It was delicious and easy to put together. Will definitely make again.
Delicious. I add a little garlic powder, salt and pepper and it turns out beautifully. Will be making on Thanksgiving as a side dish!!
It was bland, dry, and too compact, will try it making changes with leftovers.
The changes I did was used 1 can cream of mushroom and 1 can cream of chicken. 1 pound of breakfast sausage and parmesan bread crumbs instead of corn flakes. Family of 5 loved it and we will definitely have again.
I happen to like and have made this particular recipe by Louise for years and receive many, many compliments. I know there are lots of other versions but I prefers this recipe.
Actually made it with a layer of cooked ground beef on bottom. Loved it
I made no changes and it was delicious. Will make many, many more times! Be sure to thaw the shredded potatoes prior to making.
It was a good an easy dish to serve. Definitely more of a side dish!
I used a little more cornflakes for the topping and everyone loved it. I quadrupled the recipe because I was making for a large group.
we love potatoes very much adn this casserole was so good will make it for sure again and again.
We loved it! Very easy to make. I made a few changes. I already had cornflake crumbs that were intended for something else, so used those– had a cup. Used 4 Tbles of butter, melted, that I mixed into the crumbs. Next time will use 1 1/2 C of crumbs & use more butter. I also added 3/4 # of lean grnd beef, browned. Only had 8 oz pkg of co-jack cheese, since not sharp used whole pkg. Filling & very good!