Creamy Hashbrown Casserole

Name: Creamy Hashbrown Casserole
Total time: 3600 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 package (32 oz) frozen hash brown potatoes, thawed; 1 pound Velveeta cubed; 2 cups (16 oz) sour cream; 1 can (10 3/4 oz) condensed cream of chicken soup, undiluted; 3/4 cup butter, melted, divided; 3 tablespoons chopped onion; 1/4 teaspoon paprika; 2 cups corn flakes, slightly crushed

Bizy Mom @cook_4526780

Russellville, Missouri

Great side dish to dress up any meal. Creamy and cheesy with a nice crunchy top. It doesn't matter how much I make there are never any leftovers!

Bizy Mom @cook_4526780

Russellville, Missouri

Great side dish to dress up any meal. Creamy and cheesy with a nice crunchy top. It doesn't matter how much I make there are never any leftovers!

Saved

Ingredients

60 mins

8 servings

1 package (32 oz)frozen hash brown potatoes, thawed
1 poundVelveeta cubed
2 cups (16 oz)sour cream
1 can (10 3/4 oz)condensed cream of chicken soup, undiluted
3/4 cupbutter, melted, divided
3 tablespoonschopped onion
1/4 teaspoonpaprika
2 cupscorn flakes, slightly crushed

Saved

Steps

60 mins

1

In large bowl, combine the hash browns, cheese, sour cream, soup, 1/2 cup butter, and onion. Spread into a greased 13x9x2 in baking dish.
2

Combine cornflakes and remaining butter, sprinkle on top.
3

Sprinkle with paprika.
4

Bake uncovered, at 350°F for 50-60 mins or until heated through.
5

Garnish with savory if desired.