Frozen hash browns, cheddar, and a quick corn-flake crunch bake into bubbly side dish that vanishes before the main course hits the table. Swipe to learn how to make the recipe!
WHY YOU'LL LOVE THIS RECIPE
It’s a simple dump-and-stir recipe that scales easily for holidays or tailgates, and can be assembled a day in advance then thrown in the oven when the doorbell rings.
INGREDIENTS FOR THE POTATOES
– Frozen shredded hash browns
– Cheddar cheese
– Cream of chicken soup
– Sour cream
– Garlic powder
– Salt and pepper
– Corn flakes
– Unsalted butter
STEP 1: PREP THE OVEN
Preheat the oven to 350 °F (175 °C) and lightly grease a 9 × 13-inch baking dish.
STEP 2: MIX THE FILLING
In a large bowl, combine the hash browns, shredded cheddar, cream of chicken soup, sour cream, garlic powder, salt, and pepper, stirring until every potato shred is coated.
STEP 3: FILL THE DISH
Spread the potato mixture evenly into the prepared baking dish, pressing gently into the corners.
STEP 4: ADD THE CRUNCH
In a separate bowl, toss the crushed corn flakes with the melted butter, then sprinkle the buttery crumbs evenly over the top of the casserole.
STEP 5: BAKE
Bake for 50–60 minutes, until the edges are bubbling and the corn-flake topping is a deep golden brown.
STEP 6: REST & SERVE
Let the casserole rest for 10 minutes so the cheesy filling sets, then scoop and serve.
PRO-TIPS
- Thaw the frozen hash browns so they come out crispy
- Experiment with different flavors like bacon, jalapeno, or broccoli cheddar
- Cool the potatoes so they hold their shape when serving
THIS RECIPE IS OUT OF THIS WORLD
Whether it’s a family dinner or festive feast, these party potatoes bring comfort and richness to every bite.
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