Description
A classic Southern-style hash brown casserole with a crispy, cheesy topping. Perfect for breakfast, brunch, or as a side dish.
Ingredients
- 30-32 oz bag frozen shredded hash browns, thawed
- ½ cup unsalted butter, melted
- 10 oz can cream of chicken soup
- 2 cups sour cream
- 1 yellow onion, finely chopped
- 2 cups shredded sharp cheddar cheese, divided
- 1 tsp kosher salt
- ½ tsp ground black black pepper
- ½ tsp smoked paprika
- 1 tbsp Worcestershire sauce
- For the Crispy Topping:
- 2 cups crushed corn flakes
- ¼ cup unsalted butter, melted
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
- Ensure your frozen hash browns are fully thawed. Squeeze out excess moisture with a clean kitchen towel or paper towels.
- In a large bowl, mix thawed hash browns, melted butter, cream of chicken soup, sour cream, chopped onion, 1 cup cheddar cheese, salt, pepper, smoked paprika, and Worcestershire sauce. Stir until well combined.
- Pour the mixture into the prepared casserole dish and spread evenly.
- In a small bowl, combine crushed corn flakes with ¼ cup melted butter for the topping. Toss to coat.
- Sprinkle the remaining 1 cup of cheddar cheese over the hash brown mixture. Top evenly with the buttered corn flakes.
- Bake uncovered for 45-55 minutes, or until hot and bubbly with a crispy, golden brown topping.
- Let the casserole rest for 5-10 minutes before serving to allow it to set.
Notes
- Thaw hash browns completely and squeeze out excess moisture for the best texture.
- Adjust cheese amount to your preference.
- This casserole can be assembled ahead of time and baked later.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish, Casserole
- Method: Baking
- Cuisine: American