Easy make-ahead hash brown casserole everyone loves.

Make-Ahead Hash Brown Potato Casserole

(16 ounce) container sour cream

Cheddar cheese

(10.75 ounce) can condensed cream of chicken soup

(30 ounce) package frozen shredded hash brown potatoes, thawed

corn flakes cereal

salted butter, melted

salt

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.


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.


Preheat the oven to 350 degrees F (175 degrees C).


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


9.2.21 I was looking for a dinner side dish rather than breakfast potatoes, so when I saw Ore-Ida® had “diced” shredded potatoes, I decided to give that a try.  And I would use the diced shredded in the future.  The topping was crispy, the casserole consistency is good, timing was spot on, but the flavor is a bit bland.  It definitely needs some seasoning, and I just might try Pepper Jack cheese next time which should elevate the flavor.  Easy to prepare, few ingredients, and it will feed a crowd!

make-ahead hash brown potato casserole

Prep Time: 10 minutes

Cook Time: 1 hours

Total: 9 hours, 10 minutes

Servings: 5

Cost: $3.99 /serving

Author : kwiley

Ingredients

Instructions

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