Hashbrown Casserole

Hashbrown Casserole — a casserole recipe, 9 ingredients, about 40 min.

40 min · Casserole

contains dairycontains meat

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

32 oz frozen hash browns
2 cups shredded cheddar cheese
1 can cream of chicken soup
1 cup sour cream
¼ cup melted butter (you can omit this to save calories and reduce the fat content)
½ cup chopped green onions (optional)
½ teaspoon salt
½ teaspoon pepper
1 cup corn flakes cereal tossed with 1 tablespoon melted butter for topping

Make it lactose-friendly

2 cups shredded cheddar cheese → lactose-free or aged hard cheese (naturally lower lactose)
1 can cream of chicken soup → lactose-free cream or coconut cream
1 cup sour cream → lactose-free sour cream or coconut yogurt
¼ cup melted butter (you can omit this to save calories and reduce the fat content) → plant butter, ghee (mostly lactose-free), or olive oil
1 cup corn flakes cereal tossed with 1 tablespoon melted butter for topping → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Combine all ingredients except cornflakes in a large bowl.
Transfer the mixture to an 11x13-inch glass baking dish.
Sprinkle the corn flake mixture on top.
Bake at 350°F for 40 minutes. It's done when it is all bubbly and a little bit browned on top.

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