This potato casserole is rich and cheesy with a crisp and buttery cornflake topping.
Ingredients
- 1 package frozen hash brown potatoes , 30 ounce
- 2 cups shredded Cheddar cheese
- 1 container sour cream , 16 ounce
- 1 can condensed cream of mushroom soup , 10.5 ounce
- 1 cup butter , divided
- 1 onion , chopped
- 3 cups crushed cornflakes
Instructions
-
1
Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking dish.
-
2
Pour hash browns into the prepared dish; set aside. Combine cheese, sour cream, and condensed soup in a large bowl; set aside.
-
3
Melt 1/2 cup butter in a large skillet over medium heat; sauté onion in hot butter for 5 minutes. Add to cheese mixture and mix until combined. Spread over hash browns in the dish. Sprinkle with cornflakes.
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4
Melt remaining 1/2 cup butter in the skillet over medium heat and pour over cornflakes. Bake in the preheated oven for 1 hour.
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5
Enjoy!
Nutrition Facts
Per serving
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