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Cheesy party potatoes with a golden cornflake topping in a white baking dish with a serving spoon

Party Potatoes

Cheesy hash brown casserole with cream of chicken soup, sour cream, onion and cheddar under a buttered cornflake topping. Serves 12.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 12 servings
Calories 317 kcal

Ingredients
  

  • 32 ounces frozen hash browns 1 package, thawed
  • 3/4 cup butter or margarine, melted, divided: 1/2 cup for the potatoes, 1/4 cup for the topping
  • 1 teaspoon salt
  • 1 can cream of chicken soup 10 3/4 ounces
  • 1 cup sour cream
  • 1 medium onion diced
  • 2 cups cheddar cheese grated
  • 2 cups corn flakes for the topping

Instructions
 

  • Preheat the oven to 350°F.
  • In a large bowl, combine the thawed hash browns, 1/2 cup melted butter, salt, cream of chicken soup, sour cream, onion and cheddar.
  • Spread the mixture in a 12x9-inch baking dish.
  • Crush the corn flakes and mix them with the 1/4 cup melted butter. Sprinkle them over the potatoes.
  • Bake for 45 minutes, until bubbly and the center reaches 165°F.

Notes

Make ahead: assemble without the topping, cover and refrigerate up to 1 day; add the cornflakes and 5 to 10 minutes to the bake. Freeze unbaked without the topping up to 3 months and thaw in the fridge. Refrigerate leftovers within 2 hours; reheat to 165°F.

Nutrition

Serving: 1servingCalories: 317kcalCarbohydrates: 21.3gProtein: 7.5gFat: 23gSodium: 542mgFiber: 1.9gSugar: 2.3g
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