Name: Make-Ahead Hash Brown Potato Casserole
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Sour cream - 1 (16 ounce) container; Shredded Cheddar cheese - 2 cups; Condensed cream of chicken soup - 1 (10.5 ounce) can; Frozen shredded hash brown potatoes, thawed - 1 (30 ounce) package; Cornflakes cereal - 2 cups; Salted butter, melted - ¼ cup; Salt to taste - ¼ cup

Ingredients for - Make-Ahead Hash Brown Potato Casserole

1. Sour cream 1 (16 ounce) container

2. Shredded Cheddar cheese 2 cups

3. Condensed cream of chicken soup 1 (10.5 ounce) can

4. Frozen shredded hash brown potatoes, thawed 1 (30 ounce) package

5. Cornflakes cereal 2 cups

6. Salted butter, melted ¼ cup

7. Salt to taste ¼ cup

How to cook deliciously - Make-Ahead Hash Brown Potato Casserole

1 . Stage

Grease a 9x13-inch baking dish.

2 . Stage

Mix sour cream, Cheddar cheese, and condensed soup together in a very large bowl. Fold in hash browns and mix thoroughly. Transfer mixture to the prepared baking dish.

3 . Stage

Toss cornflakes in melted butter to coat; spread over hash brown mixture. Cover and refrigerate, 8 hours to overnight.

4 . Stage

When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator and uncover.

5 . Stage

Bake in the preheated oven until bubbly and slightly browned on top, about 1 hour. Season with salt before serving.