Hash Brown Casserole with Corn Flakes (No Canned Soup)
This is a recipe for cheesy hash brown casserole without soup topped with a crunchy cornflake topping. It’s great for making ahead for the holidays or get-togethers. Just pop it in the oven the next day when you’re ready!
Ingredients
Hashbrowns
- 30 ounces Frozen Hash Browns
- 1 cup Reduced-Sodium Chicken Broth
- ¼ cup Milk
- ¼ cup All-Purpose Flour
- 16 ounces Sour Cream
- 1 ½ cups Shredded Cheddar Cheese divided
- ½ cup Melted Butter
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon Pepper
Topping
- ¾ cup Crushed Corn Flakes
- 2 tablespoons Melted Butter
- Fresh Chopped Parsley for topping
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 13"x9" baking dish or 2-quart casserole dish with non-stick cooking spray.
- Make the cream of chicken soup in a small saucepan. Add chicken broth and milk and bring to a boil. Reduce to a simmer and whisk in the flour. Add salt and pepper to taste, and continue stirring for 1 minute. Remove from the stove and allow to cool slightly.
- Combine hash browns (make sure there are no clumps), 1 cup cheddar cheese, sour cream, ½ cup melted butter, homemade cream of chicken soup from the saucepan, and seasonings in a large bowl. Pour the potato mixture into the prepared casserole dish.
- Melt 2 tablespoons butter in a small dish. Crush Corn Flakes and mix them into the butter. Add ½ cup of cheddar cheese to the top of the casserole, then add crushed Corn Flakes. Sprinkle parsley over top.
- Bake in the oven for 45 minutes until the mixture is cooked through to the center and the top is golden brown.
Nutrition
Calories: 517kcalCarbohydrates: 45gProtein: 12gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 94mgSodium: 758mgPotassium: 481mgFiber: 2gSugar: 5gVitamin A: 1417IUVitamin C: 14mgCalcium: 236mgIron: 8mg