Make-Ahead Hash Brown Potato Casserole
Description
This make-ahead hash brown casserole is so easy. Just assemble, chill overnight, then throw it in the oven for a creamy, cheesy breakfast the next morning.
Ingredients
•
1 (16 ounce) container sour cream
•
2 cups shredded Cheddar cheese
•
1 (10 3/4 ounce) can condensed cream of chicken soup
•
1 (30 ounce) package frozen shredded hash brown potatoes, thawed
•
2 cups corn flakes cereal
•
1/4 cup salted butter, melted
•
1 pinch salt to taste
Directions
1
Grease a 9x13-inch baking dish.
2
Mix sour cream, Cheddar cheese, and condensed soup together in a very large bowl. Fold in hash browns and mix thoroughly. Transfer mixture to the prepared baking dish.
3
Toss cornflakes in melted butter to coat; spread over hash brown mixture. Cover and refrigerate, 8 hours to overnight.
4
When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator and uncover.
5
Bake in the preheated oven until bubbly and slightly browned on top, about 1 hour. Season with salt before serving.