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Hashbrown Casserole with Corn Flakes

Hashbrown Casserole with Corn Flakes

JC Phelps
Looking for a delicious southern casserole? Level up a southern favorite and make my Hashbrown Casserole with Corn Flakes!
5 from 36 votes
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American, Southern
Servings 10 servings
Calories 231 kcal

Equipment

  • 9x13 pan

Ingredients
  

  • 32 oz shredded hashbrowns thawed
  • 2 cups sour cream
  • 1 can cream of chicken 10.5 oz
  • 2 cups cheddar cheese shredded
  • 2 cups Corn Flakes
  • ½ c. melted butter
  • garlic powder to taste
  • onion powder to taste
  • black pepper to taste
  • chopped chives for garnish

Instructions
 

  • Preheat oven to 350F.
  • In a large bowl, combine shredded hashbrowns, sour cream, cream of chicken soup, cheddar cheese, garlic powder, onion powder, and black pepper. Mix until well-combined.
  • Melt the butter and toss with cornflakes.
  • In a greased 9x13 pan, pour the hashbrown mixture and spread it even. Top with buttered corn flakes and bake for 45-50 minutes covered with foil.
  • Remove from oven, garnish with chives, and enjoy!

Nutrition

Calories: 231kcalCarbohydrates: 10gProtein: 8gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 52mgSodium: 417mgPotassium: 99mgFiber: 0.2gSugar: 2gVitamin A: 669IUVitamin C: 2mgCalcium: 211mgIron: 2mg
Keyword hashbrown casserole, hashbrown casserole with corn flakes
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