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Hash Brown Casserole with Crispy Topping Recipe

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Cheesy potato casserole topped with a crispy crumb topping. A yummy potato side dish that is sure to be a family favorite.
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Servings:
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Ingredients
  • 1 can cream of chicken soup
  • 1 teaspoon salt
  • 12 ounces sour cream
  • 1/2 cup butter or margarine - melted
  • 2 cups shredded cheddar cheese
  • 1 package frozen hash browns - 2 lb. bag
  • TOPPING:
  • 2 cups corn flake crumbs - finely crushed
  • 1/4 cup butter or margarine - melted
Container: 9 x 13 baking dish
Directions
PREP
30 mins
COOK
1 min
READY IN
1.5 hrs
  • Combine the cream of chicken soup, salt, sour cream, butter, and cheese together; stir until well mixed.
  • Pour frozen hash browns into the baking dish and spoon the soup and cheese mixture over the hash browns.
  • Spread the mixture evenly over the hash browns and then press it down into the hash browns the best you can without stirring. Smooth out the top when done.
  • Mix the corn flake crumbs with the melted butter and then spread out evenly over the hash brown mixture.
  • Bake for 1 hour at 350 degrees F.
Note: This hash brown casserole can be all made up a day ahead of time and refrigerated or it can be frozen for longer storage.
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