The classic creamy, cheesy hash brown casserole with a buttery, crunchy cornflake topping.
7 steps, about 80 minutes start to finish.
Preheat oven to 350°F.
Dice the onion and sauté in butter and olive oil over medium heat until softened. Season with salt and pepper.
In a large bowl, combine thawed hash browns, cream of chicken soup, sour cream, shredded cheddar, and sautéed onion. Mix well.
Transfer mixture into a baking dish (use an 11x13 for a full batch).
Top evenly with crushed cornflakes.
Bake uncovered at 350°F for 1 hour, until top is golden and crispy and casserole is bubbly.
Let cool slightly before serving.
“Thaw the hash browns and blot off the extra water so the casserole doesn't bake up watery. Leave it uncovered the full hour so the cornflake top gets golden and crisp.”
Show the Side Dish crew how it turned out, or ask a question, over in our Discord.
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