Ingredients

Scale

butter for greasing pan
1 tablespoon butter
1 medium onion diced
2 lbs hash browns frozen, diced (not shredded)
1/2 cup butter melted
21.5 ounces condensed cream of chicken soup (two 10.75 ounce cans)
2 cups sour cream
salt to taste
black pepper to taste
2 cups cheddar cheese freshly grated
3 cups corn flakes crushed
2 tablespoons butter

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Instructions

Preheat the oven to 350° F and grease a 9×13 casserole dish with butter or nonstick spray.
In a medium skillet, sauté diced onion in 1 tablespoon of butter until translucent.
In a large mixing bowl, combine frozen hash browns, melted butter, cream of chicken soup, sour cream, grated cheddar cheese, sautéed onion, salt, and black pepper. Mix well until fully combined.
Return the skillet to the heat and melt the remaining 4 tablespoons of butter.
Add crushed corn flakes to the melted butter and stir for about 1 minute to toast them.
Sprinkle the toasted corn flakes over the top of the casserole mixture.
Bake uncovered for 40-45 minutes, or until the casserole is hot and bubbly. Serve while hot.

Notes

Feel free to use shredded hash browns if that’s what you have on hand, but diced works best for a hearty texture.
This dish can be made ahead of time; simply prepare it and store in the fridge before baking.
For a richer flavor, consider adding cooked bacon or chopped green onions to the mixture.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 2g
Sodium: 800mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 1g
Carbohydrates: 40g
Fiber: 2g
Protein: 9g
Cholesterol: 50mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.