Hashbrown Casserole Recipe
Originating from the United States, hashbrown casserole is a beloved comfort food that has gained popularity worldwide for its delicious taste and easy preparation.
Equipment
- Mixing bowl
- 9x13 inch baking dish
- Non-stick cooking spray
- Oven
Ingredients
- 1 pound frozen hashbrowns, thawed
- 1 can cream of chicken soup
- 1 cup sour cream
- 1/2 cup melted butter
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- Salt and pepper to taste
- 2 cups crushed cornflakes
- Additional butter for topping (optional)
Instructions
- Turn the oven on to 350°F (175°C) and spray nonstick cooking spray on a 9 by 13-inch baking dish.
- Thawed hashbrowns, cream of chicken soup, sour cream, melted butter, shredded cheddar cheese, diced onion, salt, and pepper should all be combined in a big mixing dish.
- Blend until thoroughly blended.Fill the baking dish with the ingredients and spread it evenly.
- Toss the crushed cornflakes with a tiny bit of melted butter (optional) in a different basin until they are well covered. Over the casserole, scatter the cornflake mixture.
- Bake for 45 to 50 minutes, or until the casserole is bubbling and golden brown, in a preheated oven.
- Before serving, take it out of the oven and allow it to cool somewhat.