Description
Bubbly and hot hashbrown potatoes enveloped in a creamy, cheesy sauce and topped with a buttery cornflake topping. You can make this casserole in the Instant Pot, Crockpot or in the oven.
Ingredients
Scale
- 4 Tbsp butter, divided
- 1 cup diced onion
- 2 garlic cloves, minced
- 1 (30 oz) package frozen hashbrowns, thawed
- 1 (10.5 oz) can Campbell’s cream of chicken soup
- 1 cup sour cream
- 1/4 cup shredded parmesan
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup crushed corn flakes cereal
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in 2 Tbsp of the butter and let it melt. Add in the onions and saute for 4 minutes. Stir in the garlic and saute for 30 seconds. Turn off the Instant Pot.
- Add in the hashbrowns, cream of chicken soup, sour cream, parmesan, salt, pepper and 1 ½ cups of the cheese. Fold so that all the hashbrowns are coated.
- Cooking with an air fryer lid: Place air fryer lid on top and use the bake button at 350 degrees for 30 minutes. Sprinkle the remaining cheese and the cornflakes on top. Melt the remaining 2 Tbsp of butter. Drizzle the butter on top of the cornflakes. Place air fryer lid on top and air fry at 350 degrees for 3 minutes. Cooking without an air fryer lid: Place the lid on top. Turn Instant Pot to the slow cooker setting on “more” to 2 hours. Melt the remaining 2 Tbsp of butter. Toss the cornflakes in the melted butter and fry in a pan on the stove for a couple of minutes. Then sprinkle the remaining cheese on top of potatoes and finish off with the buttered cornflakes.
- Serve and enjoy.
Slow Cooker Instructions:
- Heat a pan over medium heat. Add in 2 Tbsp of the butter and let it melt. Add in the onions and saute for 4 minutes. Stir in the garlic and saute for 30 seconds. Remove from the heat.
- Add hashbrowns, cream of chicken soup, sour cream, parmesan, salt, pepper and 1 ½ cups of the cheese into the slow cooker. Add in the onions/garlic. Fold so that all the hashbrowns are coated.
- Cover and cook on high for 2-3 hours, or until hot and bubbly.
- Melt the remaining 2 Tbsp of butter. Toss the cornflakes in the melted butter and fry in a pan on the stove for a couple of minutes. Then sprinkle the remaining cheese on top of potatoes and finish off with the buttered cornflakes.
- Serve and enjoy.
Oven Instructions:
- Preheat oven to 350 degrees.
- Heat 2 Tbsp of butter over medium heat in a pan on the stove. Add in the diced onion and saute for 4 minutes. Add in the garlic and saute for 30 seconds. Set aside.
- Add hashbrowns, cream of chicken soup, sour cream, parmesan, salt, pepper and 1 ½ cups of the cheese into large bowl. Add in the onions/garlic. Stir and coat the potatoes well.
- Spread the mixture into a 9×13 inch pan. Melt the remaining 2 Tbsp of butter. Top the casserole with the remaining cheese and cornflakes. Drizzle with melted butter.
- Bake for 1 hour. Serve and enjoy!