Make-Ahead Hash Brown Potato Casserole
This creamy, cheesy, comforting hash brown potato casserole is simple to prepare ahead of time and chill overnight.
Grease a 9×13-inch baking pan.
Mix sour cream Cheddar cheese and condensed soup together in a very large bowl.
Fold in hash browns and mix thoroughly.
Put mixture into the prepared baking pan.
Toss corn flakes in butter to coat.
Spread mixture on top of hash brown mixture.
Cover and keep in the refrigerator for 8 hours to overnight.
Preheat the oven to 350 degrees F (175 degrees C).
Bake in the preheated oven uncovered until bubbly and slightly browned on top about 1 hour.
Season with salt.