Easy Hash Brown Casserole

Course: Side Dish

Cuisine: North American

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings:

Calories: 563kcal

Author: Lord Byron's Kitchen

This casserole is not for a dieter, but for they who live life to the fullest and are carefree about things like calories, fat, or sodium. Easy Hash Brown Casserole is unapologetically the best casserole you’ll ever eat!

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Ingredients

8 cups diced frozen hash browns, completely thawed
2 cups sour cream, 14%
1 1/2 cups canned cream of mushroom soup
1 cup butter, melted and cooled
2 teaspoons onion powder
1 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
2 cups cheddar cheese, shredded
1/4 cup chopped parsley, plus more for garnish (optional)
2 cups crushed corn flakes

Instructions

Preheat oven to 350 degrees. Lightly grease a large casserole dish with non-stick cooking spray, or brush with olive oil or butter. Set aside.
Before you begin this recipe, make sure the hash browns are completely thawed. Pour the hash browns into a colander and allow them to thaw and drain for at least 1 hour.
In a large mixing bowl, whisk together the sour cream, cream of mushroom soup, and half of the melted butter.
Whisk in the onion powder, black pepper, salt, thyme, and nutmeg until well combined.
Next, stir the shredded cheese and the chopped parsley into the sour cream mixture until well combined.
Add the completely thawed and drained hash browns. Use a rubber spatula to stir the hash browns into the sauce mixture.
Pour the hash brown mixture into prepared casserole dish.
In another bowl, toss the crushed corn flakes with the remaining butter until well coated. Sprinkle over the hash browns.
Bake for 60 minutes. Remove from oven, garnish and serve

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