[Update: I made this for Easter dinner back in April, but didn’t actually post it back then. So please enjoy this delicious comfort food this Fall/Winter while we wait for Easter to roll around again.]
This hashbrown casserole has been on my “to make” list for a long time! I’m so glad I finally got around to making it this Easter Sunday because it was totally delicious! Definitely my favorite out of our whole meal, including dessert.
Hashbrown Casserole Recipe
- 1-2 Tbsp. olive oil
- 1 small yellow onion, chopped (about 1 C.)
- 1 (30 oz) bag frozen hashbrowns
- 4 oz. cream cheese, softened in microwave
- 1 (10 oz) can condensed cream of chicken soup
- 2/3 C. milk
- about 3 C. shredded sharp cheddar cheese
- 3 cups Corn Flakes, lightly crushed
- 2-3 Tbsp. unsalted butter, melted
- Preheat oven to 400 degrees F. and lightly grease a 9×13 inch glass baking dish.
- Heat a pan to medium heat. Gently swirl the olive oil to coat the bottom of the pan. Add onions and saute for about 5 minutes until translucent. Remove from heat and set aside.
- In a bowl, combine softened cream cheese, condensed cream of chicken soup, sauteed onions and milk.
- In a large mixing bowl, combine the frozen hashbrowns, cream cheese mixture, and shredded cheddar cheese. Mix together with a spoon.
- Spoon mixture into the baking dish and bake for 45 minutes in preheated oven.
- In the meantime, stir together the gently crushed corn flakes and the melted butter so that the corn flakes are all lightly coated with the butter. Set aside. After the 45 minutes, top the hash brown casserole with the buttery cornflakes and bake for another 15-20 minutes.
This picture is leftovers from Easter dinner. So yummy. Although on Easter we had blueberries, strawberries, and walnuts on the spinach to make it a little prettier. 🙂
*Inspired by THIS recipe.