Easy Hashbrown Casserole Recipe

  • Servings : 12
  • Prep Time : 10m
  • Cook Time : 60m
  • Ready In : 60m

This easy hashbrown casserole reciple has a cornflake crust. It has become a favorite for gatherings and holiday get togethers. The dish is also a comfort food for most.


  • 1 (32-ounce) package frozen Southern-style hash brown potatoes, diced
  • 2 tablespoons butter, melted and divided
  • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
  • 8 ounces light processed cheese, cubed
  • 1 (8-ounce) carton light sour cream
  • Cooking spray
  • 2 cups cornflakes, coarsely crushed
  • 3/4 cup chopped onion
  • 1/2 teaspoon paprika
  • 1/2 teaspoon freshly ground black pepper


Step 1

Heat the oven to 350 degrees.

Step 2

Combine the onions, paprika, pepper and has brown potatoes in a large mixing bowl. Add 1 tablespoon butter. Mix well.

Step 3

In a medium microwavable bowl, combine the cheese and the soup. Microwave the mixture at High 6 until the cheese is melted. Stir this every 2 minutes. Add the sour cream.

Step 4

Mix the cheese combination over the potato one and stir. Spread the mix evenly in 13 x 9 inch baking dish greased with cooking spray.

Step 5

Mix the cornflakes and remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture. Bake at 350° for a an hour.

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