Hashbrown Breakfast Casserole
This easy Hashbrown Breakfast Casserole is made with simple ingredients including frozen hashbrowns, cheese, creamy sauce, and cornflakes.
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Servings: 6
Calories: 381kcal
Equipment
- 8-inch square baking dish
- Mixing Bowl
Ingredients
- 10.5 ounces frozen hashbrowns shredded or patties
- 2 cups shredded cheddar cheese divided
- 1 onion diced
- ½ teaspoon each salt and pepper
- 10.75 ounce can condensed cream of chicken soup
- ¾ cup sour cream
- ¼ cup melted butter
- ½ cup cornflakes
Instructions
- Skip this step if using bought shredded hash browns. If using patties, thaw them out then add them to a food processor or blender and blitz them up to shreds. Squeeze out excess moisture, then transfer them to a mixing bowl.
- Stir in half of the cheddar, plus the diced onion, salt, and pepper.
- In another bowl, mix the soup, sour cream, and melted butter.
- Add the soup mixture to the shredded hashbrowns and stir to combine.
- Pour it all into an 8-inch square baking dish. Sprinkled the remaining cheese on top, place the dish into the oven and bake it for 20 minutes.
- Sprinkle the top with the cornflakes, return the dish to the oven, and bake for a further 8-10 minutes or until golden and bubbling.
- Allow the casserole to cool slightly before cutting it into portions and serving.
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Nutrition
Calories: 381kcal | Carbohydrates: 18g | Protein: 12g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 59mg | Sodium: 923mg | Potassium: 266mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1029IU | Vitamin C: 6mg | Calcium: 315mg | Iron: 2mg
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.