Easy and cheesy, Crunch Hash Brown Casserole is the perfect way to mix up your next weekend brunch. With a creamy center and crunch in every bite, your Crunchy Hash Brown Casserole will be the star of your breakfast! For an extra heap of cheesiness, sprinkle cheddar cheese on top right after it comes out of the oven for a gooey, melty finish. It’s potato perfection!
Ingredients
- 2 (10.75-ounce) cans condensed reduced-fat cream of chicken soup
- 3 (12-ounce) cups sharp cheddar cheese, shredded
- 1 cup sour cream
- 1 (32-ounce) bag frozen diced hash brown potatoes
- 2 1/2 cups cornflakes cereal
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish with cooking spray.
Step 3 –In a large bowl, combine the cream of chicken soup, the cheese, and the sour cream.
Step 4 –Stir in the hash brown potatoes.
Step 5 –Spread the potato mixture in an even layer in the prepared baking dish.
Step 6 –Bake, uncovered, for 1 hour.
Step 7 –Stir the potato mixture.
Step 8 –Sprinkle the top of the potatoes with the cornflake cereal.
Step 9 –Bake, uncovered, until the potatoes are tender, about 15-20 minutes.
Step 10 –Serve.
