Cheesy Potato Hot Dish
This warm, comforting hot dish is high on flavor and share-ability.
Servings: 20
Calories: 270kcal
Equipment
- Mixing bowl
- Rubber spatula or wooden spoon
- 9x13” baking pan
- Measuring cups & spoons
- Kitchen shears (to open all those packages)
Ingredients
- 2 lb bag frozen cubed hash browns 32 ounce
- 2 c shredded cheddar cheese 8 oz
- 16 oz sour cream
- 11 oz condensed cream of chicken soup 1 small can
- 2 tsp salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp red pepper or paprika
- ¾ cup butter 1 ½ sticks
- 2 c corn flakes
Instructions
- Remove hash browns from the freezer and set them aside to thaw slightly while you prepare the casserole.
- Preheat the oven to 350℉. Grease your 9x13" baking pan with butter or cooking spray such as Pam.
- In the microwave, melt 1 stick (½ c) of butter in a heat safe bowl.
- In a large mixing bowl, stir together sour cream, cheese, melted butter, seasonings, and cream of chicken soup until fully combined. It doesn't need to be perfectly smooth.
- Spread slightly thawed hash browns in your prepared pan, breaking up any large frozen chunks if needed.
- Using a rubber spatula or wooden spoon, spread the soup and cheese mixture as evenly as possible over the top of the potatoes.
- Sprinkle corn flakes on top of sour cream, cheese and soup mixture in an even layer.
- Melt the additional 1/2 stick (1/4 c) of butter in the microwave, and drizzle over the tops of the cornflakes.
- Bake for 1 hour. Serve soon-ish as the cornflakes don't chill and re-heat well (thought the rest of it does!).
Nutrition
Calories: 270kcal
