Make-Ahead Hash Brown Potato Casserole

This make-ahead hash brown casserole is so easy. Just assemble and chill overnight, then enjoy a creamy, cheesy, comforting breakfast the next morning.

• Preparation Time: 10 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 10 mins
• Calories: 162 Calories

Ingredients

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

Recipe Instructions

Step 1

Grease a 9x13-inch baking dish.

Step 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.

Step 3

Toss cornflakes in melted butter to coat; spread over hash brown mixture. Cover and refrigerate, 8 hours to overnight.

Step 4

When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator and uncover.

Step 5

Bake in the preheated oven until bubbly and slightly browned on top, about 1 hour. Season with salt before serving.