Casserole Recipe ∽ Make-Ahead Hash Brown Potato Casserole

Easy make-ahead hash brown casserole everyone loves.

Ingredients

• 1 (16 ounce) container sour cream
• 2 cups shredded Cheddar cheese
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (30 ounce) package frozen shredded hash brown potatoes, thawed
• 2 cups corn flakes cereal
• ¼ cup salted butter, melted
• 1 pinch salt to taste

Cooking Directions

1. Grease a 9x13-inch baking pan.
2. Mix sour cream, Cheddar cheese, and condensed soup together in a very large bowl. Fold in hash browns and mix thoroughly. Put mixture into the prepared baking pan.
3. Toss corn flakes in butter to coat. Spread mixture on top of hash brown mixture. Cover and keep in the refrigerator for 8 hours, to overnight.
4. Preheat the oven to 350 degrees F (175 degrees C).
5. Bake in the preheated oven, uncovered, until bubbly and slightly browned on top, about 1 hour. Season with salt.

Nutrition Facts

• calories304.2
• carbohydrateContent20.4 g
• cholesterolContent53 mg
• fatContent25.3 g
• fiberContent1.2 g
• proteinContent9.3 g
• saturatedFatContent14.4 g
• sodiumContent425.8 mg
• sugarContent0.8 g