Cheesy hashbrown casserole for your Easter brunch

Recipes

Ellen Doerr is the head chef at Chef Ellen in Sioux Falls. She’s here today to show us how we can whip up a fan favorite: A Cheesy Hashbrown Casserole that is sure to be a mainstay at your gathering.

Cheesy Hashbrown Casserole Ingredients:

  • 2 cup corn flakes, crushed
  • 3/4 cup melted butter,divided
  • 1 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 tsp kosher salt
  • 1 can (10 1/2 oz ) cream of chicken soup
  • 2 cup shredded cheddar cheese
  • 16 oz sour cream
  • 2 lb frozen hashbrowns shredded or cubed

Directions:

In a large mixing bowl, combine frozen hashbrowns, sour cream, cheese, soup, salt, pepper, onion and 1/2 cup of the melted butter. Mix until thoroughly combined. Pour into a 13×9 baking dish.

In a small bowl, combine remaining 1/4 cup melted butter with crushed corn flakes. Sprinkle over top of casserole.

Cover dish with foil and bake for about 60 minutes. Remove foil and bake an additional 5-10 minutes to add some crunch to the topping. Serve and enjoy!

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