Hashbrown casserole is always a crowd-pleaser whenever I make it. It’s perfect for any occasion you want to bring it to the table!

Ingredients

• 2 lb. bag frozen shredded hashbrowns
• 2 cups shredded cheddar cheese
• 1 can cream of chicken soup
• 8 oz. sour cream
• 2 cups (4 sticks) butter, melted
• 2 cups crushed corn flakes
• Chives, chopped (optional)

Directions

Step 1: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.

Step 2: In a bowl, combine 1 cup of butter, hashbrowns, cheese, soup, and sour cream. Pour the mixture into the prepared dish.

Step 3: Combine the corn flakes with the remaining cup of butter, then spread the mixture evenly over the top of the hashbrowns.

Step 4: Bake 45 minutes in pre-heated oven. Top with chopped chives, if desired.

NOTE: If using a convention oven, reduce heat to 325°F