How to Make Make-Ahead Hash Brown Potato Casserole - A Step-by-Step Guide

Looking for the perfect make-ahead breakfast dish for a crowd? Look no further than this delicious and hearty hash brown potato casserole! Packed with crispy hash browns, savory sausage, gooey cheese, and a creamy egg mixture, this casserole is a guaranteed crowd-pleaser. Whether you're hosting a brunch, need a dish for a potluck, or just want a satisfying breakfast to enjoy throughout the week, this recipe is sure to become a favorite in your household.

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Ingredients

  • 1 (16 ounce) container sour cream
  • 2 cups shredded Cheddar cheese
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (30 ounce) package frozen shredded hash brown potatoes, thawed
  • 2 cups cornflakes cereal
  • ¼ cup salted butter, melted
  • salt to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 1 hr
  • Additional Time: 8 hrs
  • Total Time: 9 hrs 10 mins
  • Servings: 12
  • Yield: 1 9x13-inch casserole

  • Grease a 9x13-inch baking dish.
  • 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.
  • Toss cornflakes in melted butter to coat; spread over hash brown mixture. Cover and refrigerate, 8 hours to overnight.
  • When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator and uncover.
  • Bake in the preheated oven until bubbly and slightly browned on top, about 1 hour. Season with salt before serving.
  • Nutrition

    162 cal.

    • Total Fat: 12g
    • Saturated Fat: 7g
    • Cholesterol: 31mg
    • Sodium: 390mg
    • Total Carbohydrate: 8g
    • Dietary Fiber: 0g
    • Total Sugars: 1g
    • Protein: 5g
    • Vitamin C: 1mg
    • Calcium: 140mg
    • Iron: 2mg
    • Potassium: 52mg