Hashbrown Potato Casserole

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This is a family thing. We have it every year for thanksgiving. Easy to prepare and addictive from the first bite.

Ingredients Nutrition

  • 3 12 cups frozen hash brown potatoes (1LB bag)
  • 12 onion (small)
  • 1 (10 1/2 ounce) can cream of chicken soup (or Potato)
  • 1 12 cups KRAFT Shredded Cheddar Cheese (8 to 10 oz bag)
  • 1 cup sour cream
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 2 cups corn flakes
  • 13 cup butter (melted)

Directions

  1. Gease a 9 X 13 cake pan. Combine first seven ingredients in large bowl. Pour into pan and bake or refrigerate over night.
  2. When ready to bake preheat over to 350. Combine Corn Flakes and butter and spread over top. Bake for one hour.
Most Helpful

4 5

This is a tasty casserole! Similar to the one I make, but I like the use of frozen hash browns and that you do not have to defrost them. The only thing I would change is the amount of cornflake crumb topping; it was way too much for our tastes, kind of overwhelmed the casserole, I would cut it in half. Made for Spring PAC 2013.