Dump-and-Bake Hash Brown Breakfast Casserole

Name: Dump-and-Bake Hash Brown Breakfast Casserole
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 (30 ounce) package frozen shredded hash brown potatoes, thawed; 2 cups (8 ounces) shredded cheddar cheese; 1/2 cup plus 2 Tablespoons melted butter, divided; 16 ounces sour cream; 1/2 teaspoon pepper; 1 can (10.5 ounces) condensed cream of chicken soup, NOT diluted; 2 cups coarsely crushed Corn Flakes cereal ((I used about 3 1/2 cups of whole Corn Flakes to equal 2 cups crushed))

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Prep Time: 5 minutes

Cook Time: 45 minutes

Total: 50 minutes

Servings: 12

Cost: $1.81 /serving

Author : Blair

easy breakfast casserole hash brown casserole

Dump-and-Bake Hash Brown Breakfast Casserole

Ingredients

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1 (30 ounce) package frozen shredded hash brown potatoes, thawed2 cups (8 ounces) shredded cheddar cheese1/2 cup plus 2 Tablespoons melted butter, divided16 ounces sour cream1/2 teaspoon pepper1 can (10.5 ounces) condensed cream of chicken soup, NOT diluted2 cups coarsely crushed Corn Flakes cereal ((I used about 3 1/2 cups of whole Corn Flakes to equal 2 cups crushed))

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Instructions

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Step 1

Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.

Step 2

In a large bowl, whisk or stir together shredded cheese, 1/2 cup of the melted butter, sour cream, pepper and condensed soup.

Step 3

Fold in the thawed shredded potatoes. Transfer potato mixture to the prepared baking dish.

Step 4

Next, prepare the topping for the casserole by combining the crushed Corn Flakes with the remaining 2 tablespoons of melted butter in a small bowl until the cereal is coated. Sprinkle on top of the potato mixture in the baking dish.

Step 5

Bake, uncovered, for 40-45 minutes (or until heated through and topping is browned).