Hash Brown Casserole

Creamy, cheesy hash browns baked with ranch seasoning and topped with a buttery cornflake crunch. This is that classic, comforting casserole that comes out hot, bubbly, and golden every time.

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 40 - 45 minutes
Special Equipment: 9x13 casserole dish

Ingredients

• 1 bag (32 oz) frozen diced hashbrowns, thawed

• 1/2 yellow onion, finely chopped

• 16 oz sour cream

• 1 can (10.5 oz) cream of mushroom soup

• 1/3 cup butter, melted

• 1 packet ranch seasoning

• 1 tsp paprika

• 3 cups shredded cheddar cheese

• Salt and pepper to taste

  Topping:

• 2 cups cornflakes, slightly crushed

• 2 to 3 tbsp butter, melted

Directions

1. Preheat oven to 375°F. In a large bowl mix sour cream, cream of mushroom soup, melted butter, ranch seasoning, paprika, salt, and pepper.

2. Stir in chopped onion and hashbrowns, then fold in 2 cups of cheddar cheese.

3. Spread into a greased 9x13 baking dish and top with remaining 1 cup cheese.

4. In a small bowl mix crushed cornflakes with melted butter and sprinkle evenly over the top.

5. Bake uncovered 45 to 55 minutes until hot, bubbly, and golden. Let sit 5 to 10 minutes before serving.