Cheesy Hashbrown Casserole
Cheesy hashbrown casserole that is so easy to make! The crunchy cornflake topping is one of the best things to happen on this casserole.
Ingredients
- 2.2 lbs frozen hashbrowns, thawed
- ¾ cup salted butter, melted and divided
- ½ teaspoon ground pepper
- 1 teaspoon salt
- 1 small onion, diced
- 1 (10 oz) can cream of mushroom soup
- 2 cups sour cream
- 2 cups cheddar cheese, shredded
- 1 cup Corn Flakes, crushed
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13 inch baking dish, and set aside.
- In a large bowl, mix together the hashbrowns and ½ cup butter. Add in the pepper, salt, onion, soup, sour cream and cheese, and mix until fully incorporated. Pour the mixture into the prepared baking dish.
- In a small bowl, mix together the remaining ¼ cup butter with the cornflakes. Sprinkle on top of the hashbrown mixture.
- Bake in the preheated oven for 55-60 minutes.
