Dump-and-Bake Hash Brown Breakfast Casserole
This Dump-and-Bake Hash Brown Breakfast Casserole is an easy brunch recipe that's ready for the oven with just 5 minutes of prep! Author: Blair Lonergan Recipe Type: American Total Time: 50 minutes
Prep time:
Cook time:
Serving size: 12
Calories per serving: 311
Ingredients:
Cook time:
Serving size: 12
Calories per serving: 311
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1/2 cup plus 2 Tablespoons melted butter, divided
16 ounces sour cream
1/2 teaspoon pepper
1 (10 1/2-ounce) can cream of chicken soup, NOT diluted
2 cups coarsely crushed cornflakes (about 3 1/2 cups of whole Corn Flakes to equal 2 cups crushed)
Directions:
Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
In a large bowl, whisk or stir together shredded cheese, 1/2 cup of the melted butter, sour cream, pepper and condensed soup.
Fold in the thawed shredded potatoes. Transfer potato mixture to the prepared baking dish.
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.
Bake, uncovered, for 40-45 minutes (or until heated through and topping is browned).
Source: theseasonedmom.com
In a large bowl, whisk or stir together shredded cheese, 1/2 cup of the melted butter, sour cream, pepper and condensed soup.
Fold in the thawed shredded potatoes. Transfer potato mixture to the prepared baking dish.
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.
Bake, uncovered, for 40-45 minutes (or until heated through and topping is browned).
Source: theseasonedmom.com