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A glass baking dish filled with a 5 Ingredient Hash Brown Casserole, topped with crispy cornflakes, sits invitingly on a wooden board.
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5 from 1 vote

5 Ingredient Hash Brown Casserole

5 ingredient hash brown casserole with cornflakes on top for crunch is a fun breakfast or brunch item! Easy with frozen hashbrowns or fresh.
Prep Time15 minutes
Cook Time27 minutes
Course: Breakfast
Cuisine: American
Keyword: casserole, cheddar cheese, cornflakes, hashbrowns
Servings: 8
Author: Justine

Equipment

Ingredients

  • 2.5 c hashbrowns thawed
  • 1/2 c sour cream
  • 1 c cream of chicken soup
  • 3 tbsp buttter melted
  • 2 c cheddar cheese
  • 1/3 tsp salt and pepper
  • 1 small onion diced, optional
  • 1/2 c cornflakes optional

Instructions

  • Preheat the oven to 360 F. Pulse thawed hash brown in a food processor or chop up with a knife. Pour on to a few paper towels, roll up and gently press down to squeeze out excess water. Transfer to a deep bowl.
  • Add chopped onion, salt, pepper, half of the cheddar. In another bowl, mix cream of chicken soup, melted butter and sour cream until smooth. Pour liquid ingredients into a bowl with potatoes and cheese. (could add 1/2 cup precooked meat too now)
  • Mix everything gently with a spatula. Transfer the potato mass into a baking dish sprayed with non stick spray inside. Sprinkle the remaining cheese on top. Bake for 20 minutes.
  • Top with corn flakes (optional) and bake for another 7-10 minutes for added texture. Let the casserole cool slightly, then cut into portions and serve.

Video

Nutrition

Serving: 2oz | Calories: 236kcal | Carbohydrates: 18g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 39mg | Sodium: 535mg | Potassium: 258mg | Fiber: 1g | Sugar: 1g | Vitamin A: 461IU | Vitamin C: 7mg | Calcium: 227mg | Iron: 2mg