This cheesy potato casserole with lots of shredded hash browns and a crispy topping couldn't be easier to make. Serve either as a main dish for everyday comfort food, or a creamy, classic holiday side. Garnish with additional sliced green onions if desired.
Ingredients
- nonstick cooking spray:
- condensed cream of chicken soup: 1 can (10.5 ounce can)
- sour cream: 2 cups
- salt: 1 tsp
- ground black pepper: 0.25 tsp
- cheddar cheese: 2 cups (shredded)
- green onions: 0.33333 cup (sliced)
- Ore-Ida Shredded Hash Brown Potatoes: 1 pack (30 ounce pack)
- corn flakes cereal: 2 cups (crushed)
- butter: 0.25 cup (melted)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
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Mix sour cream, condensed soup, salt, and pepper together in a large bowl. Dotdash Meredith Food Studios
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Stir in Cheddar cheese, green onions, and hash brown potatoes until well mixed. Dotdash Meredith Food Studios
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Spread evenly into the prepared baking dish. Dotdash Meredith Food Studios
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Mix crushed cereal and melted butter together in a medium bowl. Sprinkle evenly over the casserole. Dotdash Meredith Food Studios
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Bake uncovered until hot and bubbly, 45 to 50 minutes. Remove from the oven and let rest for 5 minutes before serving. Dotdash Meredith Food Studios
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Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
